Vermicelli with Pigeons (or Cornish Game Hens) and Walnut Sauce Recipe
Ingredients
| 3 pigeons (or game hens) | ||
| Water | 1 Quart | |
| Chicken broth | 1 Quart | |
| 2 medium-sized onions, quartered | ||
| 2 medium-sized carrots, quartered | ||
| Celery ribs | 2 , quartered | |
| Salt | 1 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| 4 slices of white bread, without crusts | ||
| Shelled walnuts | 2 Cup (16 tbs) | |
| Garlic | 2 Clove (5gm), crushed | |
| Olive oil | 2 Tablespoon | |
| Paprika | 1 Teaspoon | |
| 1 pound of vermicelli, cooked al dente, drained | ||
Directions
Place the birds in a large pot; add the water, broth, onions, carrots, celery, salt, and pepper.
Bring to a boil, cover, and simmer for 1 1/2 hours, or until the birds are fork-tender.
Remove from the stock, cool, remove skin and bones, and cut the birds into 2-inch pieces.
Strain and save the stock.
In a cup of the stock, soak the bread then squeeze it dry.
Place the bread, walnuts, and garlic in a blender or food processor and blend into a paste.
Blend in 1 cup of the cooking stock gradually.
Then, in small amounts, blend in more stock until you have a medium sauce (it should not be thick).
Taste for seasoning.
In a saucepan, over low heat, heat the oil and paprika until the oil is red.
Mix the cut-up fowl with one-third of the walnut sauce and toss with the hot pasta.
On a hot serving platter, arrange the pasta, spoon the remaining walnut sauce over it, then over that, carefully pour the hot paprika-oil, leaving most of the paprika in the pan.
Bring to a boil, cover, and simmer for 1 1/2 hours, or until the birds are fork-tender.
Remove from the stock, cool, remove skin and bones, and cut the birds into 2-inch pieces.
Strain and save the stock.
In a cup of the stock, soak the bread then squeeze it dry.
Place the bread, walnuts, and garlic in a blender or food processor and blend into a paste.
Blend in 1 cup of the cooking stock gradually.
Then, in small amounts, blend in more stock until you have a medium sauce (it should not be thick).
Taste for seasoning.
In a saucepan, over low heat, heat the oil and paprika until the oil is red.
Mix the cut-up fowl with one-third of the walnut sauce and toss with the hot pasta.
On a hot serving platter, arrange the pasta, spoon the remaining walnut sauce over it, then over that, carefully pour the hot paprika-oil, leaving most of the paprika in the pan.
Chef
