Bollito (misto) simple style with Guineau Fowl

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Bollito di faraona con salsa di acciughe
(poached guinea fowl with an anchovy sauce)
2/3 breast p.p.
½ leg p.p.
olive oil
3 dl chicken stock
fresh chanterelles
oregano, thyme, basil
truffle paste
1½ dl stock
1 dl olive oil
6 anchovies
15 sprigs parsley
2 peeled cloves garlic
2 tbs. Red wine vinegar
salt and freshly ground black pepper
Cut the legs from the thighs leave on the skin, poach for (ca 20 min)
Leave to cool in the stock
Loosen the skin from the breast to make a pouch, spoon in a little truffle pasta and place on a baking sheet
Clean the chanterelles and fry in a little olive with herbs and garlic
Make the sauce;
Reduce the stock to 1½ dl
Chop the parsley and the garlic fine
Crush the anchovies fine with a fork in the olive oil and add to the stock
Season to taste simmer for 2 minutes
Roast the breasts in a hot oven (200 º C) in about 8 min until cooked
Serve the legs and breast in a deep soup plate, scatter the chanterelles around
Add the parsley to the sauce and pour over the dish
I am serving it with Salas verde Cotechino sausage and the most wonderful Mostarda
I got this from Jean Beddington who made a traditional Bollito Misto for 100 people last week
here is her basic recipe
Bollito Misto, Salsa Verde and Mostarda di Venezia – Boiled meats, vegetables and accompaniments
1 tongue
1 veal breast or shoulder
1 small chicken or capon
1 cotechino
1 zampone, pig’s foot
1 large onion
2 carrots
2 pieces of celery
4 bay leaves
3 parsley stalks
6 peppercorns
2 bay leaves
Vegetable garnish: potatoes, carrots, Swedes, turnips etcMethod:
Place the vegetables in a casserole with 5 liters of water and bring to the boil
Add the tongue and bring almost to the boil, spoon off any scum in the first 10 min, then add the tomatoes, parsley and peppercorns
Place a lid on the pan and cook very slowly on a very low heat for 4 hours until it is cooked. Add the breast or shoulder of veal after 2 hours, then after 30 minutes the chicken or capon.
Add Zampone and/or Cotochino sausage to the pan for the last half hour
Serve with cooked vegetables e.g. carrots, potatoes, swedes etc, these can be added to the pan for the last 30 minutes as well
Serve with salsa verde and mostarda di cremonata or a quince cremonata. In Tuscany, this dish is served with a sweet pepperonato. Mostarda di Cremona is for sale and very difficult to make.
Ingredients Salsa Verde: Ingredients mostarda di Venezia:
1 bunch of parsley 2kg quince
6 leaves of basil 1 bottle white wine
1 bunch of mint Grated rind of 1 lemon
3 cloves of garlic Juice of 1 lemon
10g capers Sugar (same weight as fruit puree)
4 anchovies 5 tablespoons of mustard powder Coleman’s
2 tbs red wine vinegar 150g candied peel
2dl olive oil
Mustard, salt and pepper
Method Salsa Verde:
Mix the parsley, basil and mint in the pestle and mortar
Add the rest of the ingredients and work into a nice sauce
Mostarda di Venezia: Copyright Anna de La Conta, recipe can be found in the book “The Complete Mustard“.
Peel the quince and remove the hard core, cut into pieces
Place in a pan with a thick bottom and cover them with wine. Add the lemon juice and the rind and allow to cook slowly until the quinces are soft
Puree the mixture and add the same weight in sugar as the weight of the quince puree to the pan
Mix the mustard to a paste, add to the quince mixture and 1 teaspoon of salt and the candied peel
Bring to the boil again and simmer, stirring from time to time until a thick puree, ~20 to 30 minutes.
When cooled, keep in sterilized airtight jars.

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