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Ep 4B

Mazzancolle con Gallinella al Filetto di Pomodoro

(Striped Prawns and Cornish Hen with Fresh Tomato Strips)

Serves 4 per


2 cornish hens quartered, deboned, leave only the bone of the leg drum and wing bone

2 tbsp flour

2 cloves garlic, minced

2 med. shallots, peeled and chopped

2 large ripe tomatoes peeled, seeded, with the outside pulp make strips, keep the inside core pulp for sauce

12 pieces prawns head and tail separated and tail butterfly and deveined

1 cup or 250 ml. white wine

2 cups or 500 ml. vegetable broth

3 tbsp EVOO

3 tbsp parsley, chopped

salt and pepper


1. In a skillet over medium high heat sear the Cornish hen skin side down first, then flip and sear

other side, when done set aside.

2. Discard fat and in the same skillet add EVOO, shallots, garlic and sauté for 4-5 minutes.

Add prawn heads and cook for 5-6 minutes. Then add the seared Cornish hens, sprinkle with flour, then add the white wine and let evaporate. Add the pulp of the tomato, adding broth if necessary and cover. Cook until Cornish hens are almost done.

3. Check if meat detaches from bone, then add butterfly prawns and tomato filet. Adjust with salt and pepper and when prawns are cooked add parsley and serve.

EVOO = Extra Virgin Olive Oil