Poussin with Tagliatelle

Preparation Time: 10mins
Cooking Time: 50mins

Serves 4

4 Poussins
1 Pkt Boursin Cream Cheese with Garlic
Fresh Lemon
Approx. 400 grms Tagliatelle
Extra Virgin Olive Oil
Fresh Parsley

Method

1. Gently separate the skin from the flesh at neck of Poussin.
2. Spread Boursin around breast under the skin (with fingers do not use utensil or you may burst the skin).
3. Smooth skin back carefully, then rub bird with lemon juice and salt.
4. Place in preheated oven at 180 deg.

Meanwhile....

1. Put Tagliatelle in boiling salted water and cook till tender.
2. Drain, add olive & parsley and mix through.
3. Serve a portion of Tagliatelle on individual plates and set poussin on top.

Wine Match

I personally would choose Vina Gravonia from Lopez Heredia as this is quite a flavourful dish this needs to be paired with a full bodied white. Lopez Heredia are without doubt the best Rioja producers of all and their whites can seriously age, yet mineral and still vibrant, the wines reveal themselves best at room temperature.

Mae