Recipes

Guinea fowl-saltimbocca an old favourite

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We often did this in our corporate cooking lesson
Guinea fowl saltimbocca with frothy garlic sauce and cavolo nero with red onions and parmesan
Sserves 10!!
Ingredients:
5 double guinea fowl breasts we bought the breast with stick thus a small piece of wing bone ..
2 lemons
1 bunch of sage leaves
400g coppa di Parma
4 cloves of garlic (smoked)
salt and pepper
2 glasses of marsala
25 g butter
Garlic sauce
1 glass of dry white wine
2 shallots
3 dl bouillon
3 cloves of garlic
branch of thyme
1 bay leaf
2 dl whipped cream
100 g cold butter
Preparation:
Cut an opening under the skin of the double breasts
Chop the lemons and coppa di Parma in chunks. Deep fry the sale leaves in some olive oil and crumb them over the lemons and the coppa di Parma. Put everything including the garlic in the food processor. Chop with the pulse button. Place a spoon of this mixture under the skin of the breasts.
Season with salt and pepper and place the breasts at least an hour in the fridge.
Fry the breasts in a pan then place them on a tray, deglaze the pan with marsala and pour the sauce over the breasts.
Bake in a hot oven for 7 minutes.
To serve you cut the breast in the middle and then you slice every breast in 5 slices.
Reduce the gravy, whisk some butter through and season to taste
Fir the garlic sauce: Blanche the garlic in the cream. Save the cream. Remove the garlic and peel the skin. Sautee the shallots in some butter, add the white wine and reduce until a third. Then add the bouillon, the garlic and the thyme and reduce until half. Remove the herbs and add the cream, puree the sauce with a hand blender just before serving so it becomes all frothy.
Cavala Nero red onions and parmesan cheese
1 ½ kg Cavolo Nero called Palm Kool available at Marqt
salt and pepper
½ dl olive oil
50 g butter
2 red onions
2 cloves of garlic
100g Parmesan cheese
Wash and clean the Cavolo Nero, remove the hard centre stalks, heat the olive oil in a pan, add the Cavolo Nero, salt pepper and a little water, cover and cook slowly until tender.
Meanwhile heat the remaining oil in a pan, add the onions and garlic and cook until the onion is soft, drain the Cavolo Nero and press well to remove any moisture, chop roughly add to the garlic butter and wram through , add the grated Parmesan cheese and serve.

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