For the reunion of our wine journey to Friuli I’m making ready some dishes impressed by dished we had through the journey. At Michelin-starred Trattoria al Cacciatora we had rolled guinea fowl with “sclopit” and “urticions”. Each of the latter are the names in Friulano of native spontaneous herbs that aren’t out there right here within the Netherlands. As a substitute of sclopit (silene vulgaris) I used sea lavender, and as an alternative of urticions (hops) I used inexperienced asparagus. Because the breast of guinea fowl is gentle in taste and dries out simply, I made a decision to make a jus from the carcasses of the guinea fowl to go together with the dish. I wrapped the guinea fowl in prosciutto with only a little bit of contemporary sage. As a substitute of grilling on the restaurant I cooked the meat sous vide, so it got here out extra tender and juicy. The end result was great. The ensuing dish is certainly not speculated to be a duplicate, it was simply loosely impressed by the one we had through the journey.
Substances
Serves 4
- 1 guinea fowl + 2 guinea fowl breast fillets (so 4 breast fillets in whole)
- 1 onion, 1 stick celery, 1 carrot, chopped (about 50 grams every)
- 2 slices of prosciutto, ideally San Daniele or Parma
- 1 bunch of inexperienced asparagus, ideally skinny ones
- 4 contemporary sage leaves, minced
- salt and freshly floor black pepper
- olive oil
- 50 grams sea lavender
Directions
Divide the guinea fowl into breast fillets (with out pores and skin), legs, wings, and carcass. Reserve the legs for one more use (I’d prepare dinner them sous vide for twenty-four hours at 60C/140F).
Preheat the oven to 190C/375F. Place the wings, carcass, and pores and skin in an oven dish, and roast at 190C/375F for about half-hour or till golden brown.
Within the meantime, season the breast fillets evenly with salt and freshly floor black pepper on each side, and sprinke with contemporary minced sage on one facet.
Roll up the breast fillets on an angle such that you simply receive a roll with roughly even thickness, and wrap every roll with half a slice of prosciutto.
To make sure the rolls will keep collectively whenever you vacuum seal them, wrap them in heat-resistant plastic (the identical as sous vide baggage).
Vacuum seal the rolls, and permit to relaxation within the fridge for not less than 1 hour.
When the guinea fowl carcass has completed roasting within the oven, switch the items to a inventory pot or strain cooker. Deglaze the roasting tray with boiling water, scraping with a spatula to get all the drippings that received caught to the roasting tray. Add that water to the pot. Add chopped onion, carrot, and celery as effectively, and add extra water to barely cowl the contents of the pot.
Cowl and convey to a boil, then scale back the warmth and simmer for 3 hours. If utilizing a strain cooker, carry to strain, and strain prepare dinner for 1.5 hours.
After that, filter the inventory with a wonderful sieve.
When you have the time, the best method to separate the fats from the inventory is by permitting the inventory to chill to room temperature, after which chill it within the fridge till the fats that floats on prime has solidified. You possibly can then simply scoop it off with a spoon (and reserve it to brown the meat later). The fats can even float on prime when the inventory continues to be scorching, so you’ll be able to attempt to spoon it off then, however that isn’t as straightforward to do with out getting lots of the inventory, too.
Pour the inventory right into a low huge pan, carry to a boil, after which simmer…
…till the inventory has been diminished to a pleasant guinea fowl jus, about 125 ml (1/2 cup).
Up till this level, the dish may be ready upfront.
To complete the dish, prepare dinner the guinea fowl sous vide at 60C/140F for 1 hour.
In the meantime, preheat the oven with broiler to 225C/450F. Break the robust woody bottoms off the asparagus. Place them in a bowl, drizzle with olive oil, season with salt, and toss till the asparagus are coated with a skinny layer of oil.
Broil the asparagus till they’re properly browned and tender, turning them as quickly as the highest seems to be browned. It will take 10-20 minutes and you must watch them fastidiously as they’ll go from excellent to burnt in a short time.
Take away the steams from the ocean lavender.
Blanch the ocean lavender for simply 10 seconds in boiling water, then drain, and funky them off in chilly water.
When the guinea fowl has completed cooking sous vide, take the rolls out of the bag, take away the plastic, pat them dry with paper towels, permit them to chill for a few minutes, after which brown them rapidly on all sides over excessive warmth in olive oil (or reserved guinea fowl fats from making the inventory!) in a non-stick pan. (My favourite non-stick pans are carbon metal frying pans that develop pure non-stick properties through the use of (seasoning) them. Simply wash them with scorching water and dry with paper towels.)
To serve, place a row of sea lavender leaves on a preheated plate. Place a roll of guinea fowl on prime, topped with the asparagus. End by pouring 2 tablespoons of guinea fowl jus on prime.
Wine pairing
That is nice with both a full-bodied oaked white like Chardonnay, or a lighter purple like a Pinot Noir. Because the dish is impressed by a restaurant from Friuli and we had a Schioppettino with that dish on the restaurant, a Schioppettino (an area purple selection that’s typically referred to as the Pinot Noir of Friuli) can be a superb and unique alternative.
