Tag: guinea

Roast guinea fowl – ‘s recipe – Italian cuisine reinvented by Gordon Ramsay

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Season the inside of the guinea fowl with salt and pepper, then brown it in a non-stick pan with a little oil, leaving it to brown evenly over a high heat to seal in the juices.

In the meantime, prepare the other ingredients: squeeze the juice from the orange, peel the carrot and celery, wash the new potatoes well.

Place the guinea fowl on a lightly oiled baking tray, add the carrot, celery and potatoes, sprinkle with the orange juice and cook for about 50 minutes, stirring the vegetables every now and then and turning the meat over halfway through cooking.

Once the meat is cooked, cut the second orange into slices after washing it well, then plate the hen on a serving plate, placing the orange, potatoes and currants around it.

The roast guinea fowl is ready, all you have to do is brush it with the cooking juices and serve it.

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video guinea fowl – Salt & Pepper – Italian Cuisine

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video guinea fowl – Salt & Pepper

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Posted on 12/31/2021

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Guinea fowl tortelli with spiced butter and pomegranate – Italian Cuisine

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1) Arrange the flour, add the eggs, a pinch of salt and start to work the dough; when it will be smooth and elastic divide it in 4 loaves, wrap them up in plastic wrap and let them rest.

2) Chop shallots e brown them in a saucepan with the chopped bacon and 6 tablespoons of oil; take them off and keep them aside. In the same pot browned the pieces of guinea fowl until they are golden. Wet with the Cognac, flame it, add the prepared sauce, the bay leaf, the cloves and the juniper; salt, pepper and sprinkle with half of the wine.

3) Cover the pot, lowered the flame and cook for about 45 ', adding the remaining wine from time to time. At the end of cooking uncovered and, if the bottom is too liquid, let it shrink (it must be syrupy). Eliminate bay leaf and let it cool. Remove the skin from the guinea fowl pieces and bone them. Blend 2 thirds of the pulp with 2 thirds of its cooking juices and 2-3 tablespoons of Marsala; salt, pepper and transfer to a pastry bag.

4) Roll out the pasta in long thin sheets with the machine (penultimate notch) e obtained discs with a 7.5 cm pastry cutter. Squeeze yourself the filling and fold them into a crescent; wrap them up around the index finger, weld the 2 tips, fold them and form the tortelli. Let them dry on a surface sprinkled with semolina.

5) Frayed the remaining pieces of guinea fowl, put them back in the pan with the remaining butter and the sauce and Marsala and heat them. Boil the tortelli al dente and drain directly into the pan with the sauce. Transfer them on a serving dish and garnish with pomegranate grains.

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