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Ингредиенты
- 1 loaf sour dough bread cut 1/4" cubes
- Â Â (abt 8 c.)
- 3 Tbsp. extra virgin olive oil
- 2 c. liquid removed diced canned tomatoes
- 3 x garlic cloves chopped
- 1/4 c. minced parsley
- 2 Tbsp. minced fresh rosemary
- Â Â Salt to taste
- 1 pch red pepper flakes
- 1 bn rosemary
- 2 x Cornish hens
- 1 x roasted garlic head cloves removed,
- Â Â and mashed to a paste
- 2 Tbsp. extra virgin olive oil
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 3 Tbsp. extra virgin olive oil
- 2 x garlic cloves finely sliced
- 1Â 1/2 lb broccollini trimmed, blanched,
- Â Â shocked in cool water and liquid removed
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Инструкции
- Panzanaella Dressing: Preheat oven to 375 degrees. Spread the bread cubes on a baking sheet and bake in the oven till golden, about 8 to 10 min.
- Grease a 2-qt high-sided baking dish with extra virgin olive oil.
- Combine the tomatoes, garlic, parsley, and rosemary in a large bowl and season with salt and red pepper flakes. Add in the toasted bread cubes and the extra virgin olive oil and stir to combine.
- Place the mix into the baking dish, cover with foil and bake for 20 min. Remove the foil and continue baking till the dressing is crisp and golden, about 10 min longer.
- Roasted Garlic Cornish Hens: Preheat oven to 450 degrees. Divide the rosemary in half and place in the cavity of the hens and tie the legs together with butcher's twine.
- In a small bowl, mix together the garlic paste and the extra virgin olive oil. Rub the mix over the hens and season with salt and pepper, to taste. Place the hens in a saute/fry pan, with a heat-resistant handle, and sear on all sides.
- Put in the oven and roast till just cooked through, about 35 to 40 min. Let rest for 10 min. Pour off the fat from the roasting pan and add in any accumulated juices from the hen.
- Sauteed broccolini: Heat oil in large saute/fry pan over medium heat. Add in the garlic and cook for 1 minute. Add in broccolini and saute/fry for 2 min. Season with salt and pepper, to taste.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 276g | |
| Recipe makes 4 servings | |
| Calories 534 | |
| Calories from Fat 390 | 73% |
| Total Fat 44.01g | 55% |
| Saturated Fat 8.89g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 104mg | 35% |
| Sodium 274mg | 11% |
| Potassium 651mg | 19% |
| Total Carbs 18.34g | 5% |
| Dietary Fiber 7.9g | 26% |
| Sugars 2.97g | 2% |
| Protein 20.03g | 32% |
