Grilled Rosemary Garlic Coquelet with Stuffed Baby Peppers

Grilled Rosemary Garlic Coquelet with Stuffed Baby Peppers

INGREDIENTS:

• 1 coquelet or cornish game hen
• Salt and pepper
• 8 fresh garlic cloves, chopped
• 1 1/2 tbsp fresh rosemary, chopped
• 1 tsp lemon juice
• 2 tbsp olive oil
• 6 slices proscuitto, chopped
• 2 tbsp olive oil
• 1/2 onion, chopped
• 3/4 cup ricotta
• 1/3 cup grated Parmesan
• 1/2 cup small peas
• Black pepper
• 16-20 baby bell peppers, tops cut off and reserved, then de-seeded.

DIRECTIONS:

1. Cut the coquelet up the back to remove the backbone, then flatten by pressing on the breast with the palm of your hand and season with salt and pepper.   Mix the garlic, rosemary, lemon juice and 2 tbsp olive oil together, smear all over the coquelet and refrigerate for 2 -4 hours.
2. Fry the proscuitto in 2 tbsp of olive oil until crisp.  Remove from the pan and drain on paper towels.  Add the onion to the pan, fry until soft, then allow to cool for 10 minutes.
3. Mix the proscuitto, onion, ricotta, Parmesan and peas together, season with black pepper, then stuff into the bell peppers.  Roast on an oiled baking sheet, at 350 F for 20-25 minutes until soft.
4. Grill the coquelet, off flame for about 40 minutes; 25 minutes skin side down, turn, then continue to grill for another 15 minutes.

Wine suggestion:  Chiroubles

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