Name: Deviled Game Hens
Yield: Makes 6 servings
Ingredients: 3 1 1/4- to 1 1/2-pound Cornish game hens, halved, giblets and backbones removed; 3 tablespoons olive oil; 1 tablespoon dried crushed red pepper; 1 tablespoon chopped fresh rosemary

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Deviled Game HensBrian Leatart

(Pollo alla Diavola)

This entrée, a specialty of Florence, can be found at restaurants throughout Tuscany. If you see alla diavola on an Italian menu, it means that dish will be slightly spicy. Chicken alla diavola is usually flattened, then blackened on a grill or under the broiler, but the same technique works well on the stove, too. This recipe uses game hens to stand in for the smaller chickens of Tuscany, and a heavy pot takes the place of the brick.

Recipe notes

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