This recipe comes from Vinny Testa's Ristorante in Newton, MA. The
recipe is featured in the column in BON APPETIT where readers request
their favorite recipes from restaurants. The reader, Jessica Goldman,
cites this dish as a fabulous entree in an authentic Italian Passover
seder she ate last year at the restaurant.
* * * * * * *
Cornish Hens with Garlic and Sage
6 tablespoons coarse salt
2 teaspoons ground pepper
6 Cornish hens (each about 20 oz), well-trimmed
12 large garlic cloves, peeled
30 fresh sage leaves
1/4 cup olive oil
1 tablespoon minced fresh sage
Preheat oven to 450 degrees. Line large rimmed baking sheet with foil.
Combine the salt and pepper in a small bowl. Use half of this seasoning
mixture to sprinkle the insides of the hens.
Place 2 garlic cloves and 3 sage leaves in the the cavity of each of the
Using your fingers, gently lift the skin from the breast of each hen.
place 1 sage leaf under the skin. Brush oil on each hen. Sprinkle
remaining salt-pepper mixture on hens. Sprinkle minced sage over all.
Rub seasonings gently into the skin.
Place prepared hens, breast side up, on baking sheets.
Roast the birds for 10 minutes. Reduced heat to 425 degrees. Continue
cooking approximately 30 minutes, until juices run clear when meat is
pierced with a small, sharp knife. Use an instant read meat thermometer
to confirm the doneness of the meat. It should read 180 degrees in the
Source: BON APPETIT, 4/98
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