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)

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.