Tag: guinea

video guinea fowl – Salt & Pepper – Italian Cuisine

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Posted on 12/31/2021

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Guinea fowl tortelli with spiced butter and pomegranate – Italian Cuisine

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.

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.

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