Tag: fowl

Green lasagna with guinea fowl ragout and truffle béchamel – Italian Cuisine

1) Clean and chop shallot, leek, celeriac and carrot. Fry them in a pan with 2 spoons of oil, bay leaf and rosemary. Join the pieces of guinea fowl and let them color. Salt, pepper, blend with the Vermouth and cook 1 hour over low heat, covered, adding broth from time to time. Debone the meat, put it back in the pan and turn off.

2) For the pasta, blanch the baby spinach, drain them, squeeze them, chop them and mix them in a mixer with the semolina, the shelled eggs, a little oil and salt. Let the dough rest for 30 minutes, in plastic wrap. Roll it out, one piece at a time, with a rolling pin on the floured surface and then with the machine into thin sheets.

3) For the bechamel, toast the flour in butter, join the milk, bring to a boil, stirring and season with salt, pepper, nutmeg, parmesan and truffle cream.

4) Arrange a layer of pastry on the bottom of an oiled pan. Cover with part of the ragù, a few slices of fontina, a little bit of bechamel and continue until all the ingredients are used up. Finish with fontina, béchamel and meat sauce. Cover with aluminum and bake 25 minutes at 180 °. Pass under the grill for 5 minutes and garnish with truffle lamellae.

Recipe Guinea fowl breast with peppers – Italian Cuisine

Ingredients

100 g ricotta
chives
fennel
1 guinea fowl breast
1 red pepper
1 yellow pepper
extra virgin olive oil
1 Tropea onion
salt
pepper

Duration: 40 min

Level: Medium

Doses: 2 people

For the guinea fowl breast
Mix 100 g of ricotta with chopped chives and fennel, salt and pepper. Cut 1 guinea fowl breast with skin in half. Make a pocket opening on the shorter side with a knife and stuff the half breasts with ricotta. Sew the opening of the pocket and cook the breasts in a non-stick pan with a drizzle of oil for 18-20 minutes over low heat. Finally add salt and pepper.

For the peppers
Peel 1/2 red and 1/2 yellow pepper with a potato peeler, cut them into squares and sauté them in a pan for 3 minutes in a drizzle of extra virgin olive oil, together with 1 Tropea onion peeled into petals. Season with salt and pepper.

To complete
Serve the guinea fowl breast with the vegetables, garnished with chopped chives.

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The guinea fowl, magnificent obsession of Massimo Bottura – Italian Cuisine

The Faraona in three services – dish of the year for the Espresso Guide – is the latest masterpiece that the Modenese chef has dedicated to the bird, never so fashionable. Here are the secrets

There was an all-purpose dishOsteria Francescana, in 2011 – the year before the Three Michelin Stars – which was called Pharaoh at 360 degrees: it also included an ice cream made with the animal's liver. Very good, but definitely less refined and visionary than what was awarded last autumn as The Dish of the Year for the Espresso Restaurant Guide: The guinea fowl in three services. Confirmation of the historic passion of Massimo Bottura for the meat of this precious bird and as always a brilliant, very personal vision. «On the one hand it represents my critical idea, not nostalgic, of the tradition to which to guarantee a future. On the other I recreate the scent of the family in the kitchen, "he explained.

From broth to panettone

Bottura has always had fun on the guinea fowl theme, alternating historical references (the recipe inspired by the Trimalcione dinner, in Satyricon, where the stuffing of the guinea fowl was game and the sauce was a garum) with funny provocations (the one in panettone crust). He made it a strong point of the most famous tortellini of Italian cuisine, using it for broth and for filling. He enhanced it in the non-roasted version, chosen as a dish of Identità Golose 2012. And now the masterpiece of the new season where the chef managed to unite Emilia and the Far East, as only he can think and realize, coming to give the triptych of dishes a very modern imprint in a rigorous classicism.

Tribute to Cantarelli

Emilia is that of Peppino is Mirella Cantarelli, two pioneers at the origins of haute cuisine in the region. One of the most famous dishes, in the 70s, was the guinea fowl cooked in clay, a specialty that Bottura continued later in the Trattoria del Campazzo. "It wasn't roasted, it was kept in the clay for four hours: once the shell was split, a super-juicy meat was extracted", recalls the chef. The Far East is that of one of the match leaders of the Franciscan Osteria, il Korean Choi, to which Bottura asked to make a ravioli as the first dish of the triptych "between the two continents". The result is the Chinese ravioli, stuffed with roasted potatoes between bisque and crispy parmesan where the filled pasta, completed with a sensational juice of boiled and roasted guinea fowl carcasses, is worked with water.

The secret is jelly

The second service recalls one of the most famous signature dishes of the Franciscan Osteria because the most gelatinous parts of an unboiled mixed boiled meat are used as a stuffing for the guinea fowl, like a Peking duck. «Closed with the aromas, it is cooked roasted with the gelatinous part that helps the weak point of this cooking, continues Bottura. «When the thighs are ready, the breast is not ready; when the chest is ready, the thigh is absolutely raw. But our guinea fowl is protected by the jelly that melts inside … . The stuffed breast is completed by a celeriac puree, amoratic herb cream and apple mustard. Above, chestnut and black truffle chips that recall the aforementioned Cantarelli clay, with the difference that this is edible and their was not. The name of the dish? Easy: Guinea fowl stuffed with unboiled boiled meat.

As in the Renaissance

The third plate has a longer name: Guinea fowl skin with liver and chocolate pate, quince savor and black truffle. Technically crazy, just think that the crisp skin – 3 cm in diameter – is brushed obsessively to make it transparent. Above, a liver pate worked with a fine Criollo: Bottura has a Renaissance ability on the theme, just think of its "game desserts" as the delicious Chocolate and Beccacia of 2018. To close the contrast between a fruit and the truffle. "With this recipe, we also used the guinea fowl's skin and entrails, the only elements left out," concludes the chef from Modena, always careful not to waste food in the kitchen. But beyond this meritorious attention, what a dish!