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Name: Guinea Hen Cabbage Pancetta And Mushrooms (Dj/rd)
Prep time: 30 min
Total time: 1 h 30 min
Yield: 2
Cuisine: American
Ingredients: 1 Whole green cabbage; 1 c Guinea hen glaze; 4 Portobello mushroom heads;; salt and pepper to taste; 1 ts Rosemary; chopped; 1/2 c Cognac; 4 Guinea Hen Breasts; FOR THE CABBAGE; 3 tb olive oil; 2 tb olive oil; 1 ts Sage; chopped; 2 oz Caul fat; FOR THE PORTOBELLOS; 1 ts Basil; chopped; FOR THE HEN; 1 ts Parsley chopped; 2 Garlic; salt and pepper to taste; 5 oz Pancetta; cut into cubes

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INGREDIENTS

1 Whole green cabbage
1 c Guinea hen glaze
4 Portobello mushroom heads;
salt and pepper ; to taste
1 ts Rosemary; chopped
1/2 c Cognac
4 Guinea Hen Breasts
FOR THE CABBAGE
3 tb olive oil
2 tb olive oil
1 ts Sage; chopped
2 oz Caul fat
FOR THE PORTOBELLOS
1 ts Basil; chopped
FOR THE HEN
1 ts Parsley ; chopped
2 Garlic
salt and pepper ; to taste
5 oz Pancetta; cut into cubes

Servings

INSTRUCTIONS

Preheat oven to 450 degrees F. First, prepare the cabbage. Slice the cabbage into thin strips and blanch for a few minutes. Drain and cool quickly. In a skillet heat olive oil. Add pancetta and saute until its crispy. Then add the cabbage. Toss to combine and set aside. On to the Portobello mushrooms. Emulsify the olive oil and herbs in a food processor, and spread over the black side of the clean Portobello head. Sprinkle the mushrooms with salt and black pepper. Place mushrooms on heavy broiler pan. Broil for a few minutes, making sure the mushroom is still firm when you touch it with the tip of your finger. It is important that the portobellos are not starting to lose water, this would be a sign youre over cooking them. To prepare the guinea hen. Salt and pepper the breast. In a skillet heat olive oil, saute the bottom of the breast for 30 seconds. Remove from skillet. Sprinkle hen with rosemary and sage and then wrap it in the caul fat. Place hen in a roasting pan and put into oven. Bake at 450 degrees F for 8 minutes or until juices run clear. Remove hen from the roasting pan. Make the guinea hen glaze. Place roasting pan on top of the stove. Add cognac to the pan juices. Bring to a boil and reduce completely. Place hen back into the roasting pan and cook for 5 more minutes. To serve, slice the hen into 6 slices. Place a mushroom in the center of the dish, and top with some cabbage. Place 3 slices of the guinea hen on top and sprinkle with the sauce. Repeat for the second serving. Yield: 2 servings Original Title: PETTO DI FARONA CON I CAVOLI, PANCETTA E TESTA DI FUNGHI (Roasted Breast of Guinea Hen Served with Braised Cabbages, Pancetta and Roasted Portobello Mushrooms) Busted and entered for you by: Bill Webster CHEF DU JOUR ROBERTO DONNA SHOW #DJ9084 PIEMONTESE MENU

NOTES

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Guinea Hen Cabbage Pancetta And Mushrooms (Dj/rd)

1  Whole green cabbage 
1 c Guinea hen glaze 
4  Portobello mushroom heads; 
  salt and pepper to taste
1 ts Rosemary; chopped 
1/2 c Cognac 
4  Guinea Hen Breasts 
  FOR THE CABBAGE 
3 tb olive oil 
2 tb olive oil 
1 ts Sage; chopped 
2 oz Caul fat 
  FOR THE PORTOBELLOS 
1 ts Basil; chopped 
  FOR THE HEN 
1 ts Parsley chopped
2  Garlic 
  salt and pepper to taste
5 oz Pancetta; cut into cubes

Preheat oven to 450 degrees F.    First, prepare the cabbage. Slice the cabbage into thin strips and blanch  for a few minutes. Drain and cool quickly. In a skillet heat olive oil. Add  pancetta and saute until its crispy. Then add the cabbage. Toss to combine  and set aside.    On to the Portobello mushrooms. Emulsify the olive oil and herbs in a food  processor, and spread over the black side of the clean Portobello head.  Sprinkle the mushrooms with salt and black pepper. Place mushrooms on heavy  broiler pan. Broil for a few minutes, making sure the mushroom is still  firm when you touch it with the tip of your finger. It is important that  the portobellos are not starting to lose water, this would be a sign  youre over cooking them.    To prepare the guinea hen. Salt and pepper the breast. In a skillet heat  olive oil, saute the bottom of the breast for 30 seconds. Remove from  skillet. Sprinkle hen with rosemary and sage and then wrap it in the caul  fat. Place hen in a roasting pan and put into oven. Bake at 450 degrees F  for 8 minutes or until juices run clear.    Remove hen from the roasting pan. Make the guinea hen glaze. Place roasting  pan on top of the stove. Add cognac to the pan juices. Bring to a boil and  reduce completely. Place hen back into the roasting pan and cook for 5 more  minutes.    To serve, slice the hen into 6 slices. Place a mushroom in the center of  the dish, and top with some cabbage. Place 3 slices of the guinea hen on  top and sprinkle with the sauce. Repeat for the second serving.    Yield: 2 servings    Original Title: PETTO DI FARONA CON I CAVOLI, PANCETTA E TESTA DI FUNGHI  (Roasted Breast of Guinea Hen Served with Braised Cabbages, Pancetta and  Roasted Portobello Mushrooms)    Busted and entered for you by: Bill Webster    CHEF DU JOUR ROBERTO DONNA SHOW #DJ9084 PIEMONTESE MENU

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Nutrition

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Serving Size: 1 Serving (169g)
Recipe Makes: 2 servings

Calories: 209
Calories from Fat: 76 (36%)

Amt Per Serving		% DV

	Total Fat 8.5g	11 %
	Saturated Fat 1.2g	6 %
	Monounsaturated Fat 6.2g
	Polyunsanturated Fat 0.9g
Cholesterol 0mg		0 %
Sodium 157.1mg		5 %
Potassium 23.5mg		1 %
Total Carbohydrate 1.3g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 1.2g
Protein 0.3g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 209

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