Spatchcock with Ricotta and Herbs
|Spatchcocks||4 Pound, cleaned and dried (4 whole, 500 gram / 1 pound each)|
|Olive oil||2 Tablespoon|
|Fresh rosemary sprigs||4|
|Freshly ground black pepper||To Taste|
|Ricotta cheese||5 Ounce (155 gram)|
|Fontina cheese||2 Ounce, finely grated (60 gram)|
|Gorgonzola cheese||2 Ounce, crumbled (60 gram)|
|Mortadella slices||4 , finely chopped|
|Fresh parsley||2 Tablespoon, finely chopped|
|Marjoram||1 Tablespoon, finely chopped|
|Sage||1 Tablespoon, finely chopped|
|Butter||1 Ounce, melted (30 gram)|
1. To make stuffing, place all ingredients in a bowl and mix well. Divide into four portions. Gently ease skin from breast of each bird and fill pocket with stuffing.
2. Brush birds with oil and top with a sprig of rosemary and a sprinkle of black pepper. Place on a roasting rack in a baking dish and cook at 220°C/425°F/Gas 7 for 30 minutes. Reduce heat to 180°C/350°F/Gas 4 and cook, basting with pan juices, for 20 minutes longer or until birds are tender.
3. Remove birds and set aside to keep warm. Place baking dish over a hot plate and bring juices to the boil, pour over birds and serve.