Spicy Cornish Hens with Salsa Verde Pollo alla Diavola con Salsa Verde This same marinade would also work well with bone-
Recipe
in chicken parts. For a quick weeknight version, use
For the hens, whisk the olive oil, cherry peppers
chicken cutlets and marinate for 20 to 30 minutes.
and brine, garlic, and rosemary in a large non-reactive
Adjust your cooking time accordingly. Splitting
container. Season with 1 teaspoon salt and a generous
the hens in half will help them cook faster and
grinding of black pepper. Add the hens and toss to
accommodate the smaller and large appetites at your
coat. Cover and refrigerate at least 2 hours or up to
table—allowing 1 or 2 halves per person.
overnight, tossing occasionally. Preheat an outdoor grill with one side of the burners
Yield Serves 4 to 6
on medium high, the other side on low. For the salsa verde, combine the parsley, scallions, capers, lemon zest and juice, cherry pepper, anchovies, and garlic
Ingredients for the hens ½ cup extra-virgin olive oil, plus more for brushing the grill 4 hot pickled cherry peppers, chopped, plus 3 tablespoons brine from the jar
in the work bowl of a food processor. Pulse to make a chunky paste. With the machine running, add the olive oil in a slow, steady stream to make a smooth, bright green sauce. Season with salt and pepper. Set aside in a serving bowl, covered, while you grill the hens. Remove the hens from the marinade. Season with
8 garlic cloves, crushed and peeled
salt and pepper. Brush the grill with olive oil. Set
2 sprigs rosemary, needles removed
the hens, skin side up, on the hotter side of the grill.
Kosher salt and freshly ground black pepper
Cover and grill until the underside is lightly charred
4 Cornish hens (about 1 ½ pounds each),
and releases easily from the grill, about 10 minutes.
split in half through the breast
Flip and continue to grill, covered, until the hens
and backbone to make 8 halves
are cooked through and the skin is crisp, about 165
Ingredients for the spicy salsa verde
degrees F on an instant-read thermometer stuck into the thickest part of the thigh, about 10 to 15 minutes
2 cups loosely packed fresh parsley leaves
more. (If the skin begins to burn before the hens are
3 scallions, chopped
cooked through, move to the cooler side of the grill.)
2 tablespoons drained capers in brine
Let rest 10 minutes. Serve the spicy salsa verde on the
Zest and juice of ½ lemon
side for drizzling.
1 pickled cherry pepper, chopped 2 anchovy fillets 1 garlic clove, smashed ⅓ cup extra-virgin olive oil Kosher salt and freshly ground black pepper
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