POLLO RUSPANTE CON FICHI

(Rock Cornish Game Hens with Fresh Figs)

INGREDIENTS

12 Lg. Figs - ripe and unpeeled
1/4 Lb. Pancetta
1/2 Cup Extra Virgin Olive Oil
2   Rock Cornish hens
2 Tbl Vinegar - Balsamic
2/3 Cup Vermouth - white, dry

PREPARING THE DISH

Pour 1/4 cup of the olive oil into a baking dish large enough to hold both hens. Cut each fig in half. Place 8 halves cut side down in the pan to coat each with olive oil, then turn them over so cut side is up.

Split each hen in half lengthwise, and salt and pepper each half to taste. Lay each half on the bed of figs. Each hen should be on 1/2 the figs in the pan.

Chop the pancetta into approximately 1/4 inch cubes, and spread evenly over the hens. Cover the pancetta with a single layer of the remaining fig halves. Everything except the legs should be covered with pancetta and figs.

Sprinkle each hen with 1/2 of the balsamic vinegar, the vermouth, and with the rest of the olive oil.

Leave to marinate for about 20-30 minutes. Place in a 350 degree oven and cook for 60 minutes, basting once after 1/2 an hour.

Serve with the sauce which forms while the hens are cooking. The pancetta can either be discarded or eaten. If desired, the sauce can be reduced, and thickened prior to serving, but this is not necessary.


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Last updated on:  06/03/99 12:51:29 AM