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Roasted Garlic Asian
Pesto
Shrimp Wontons in Broth
Roasted Whole Pesto
Poussin
Shanghai
Pesto Noodles with Chinese Sausage
Dominique Macquet's
Roasted Garlic Asian Pesto Ravioli
WINE NOTES
Hofstatter: Sweet grass and
citrus nose. Moderate mouthfeel. Crisp with a medium-long finish.
Pinot Nero: Cardinal red with orange reflections. Flavors of
ripe cherry and earthy tea, with a finish reminiscent of hazelnuts.
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Roasted Whole
Pesto Poussin
Serves 4
- 4 poussins, cleaned, rinsed thoroughly and
patted dry
- 1 cup Roasted Garlic Asian Pesto
- 1 large white cabbage, shredded
- 2 heads radicchio, shredded
- 2 tablespoons extra virgin olive oil
- Juice of 2 lemons
- Kosher salt and freshly ground black pepper
- Whole cabbage leaves or banana leaves for
garnish
Marinate the poussins in the Roasted Garlic Asian
Pesto for 1-4 hours or even overnight. Place a roasting pan in oven
and pre-heat to 525 degrees. In a large bowl, toss cabbage and
radicchio with extra virgin olive oil and lemon juice; season with
kosher salt and freshly ground black pepper. When pan is hot, add
cabbage mixture and top with marinated poussins. Roast until nicely
browned, then turn oven down to 325 and continue roasting another
20-30 minutes until juices of the poussins run clear. Serve on large
cutting board lined with large, raw cabbage leaves or banana leaves.
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