For the reunion of our wine journey to Friuli I’m getting ready some dishes impressed by dished we had in the course of 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 a substitute of urticions (hops) I used inexperienced asparagus. Because the breast of guinea fowl is mild in taste and dries out simply, I made a decision to make a jus from the carcasses of the guinea fowl to go along 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 fantastic. The ensuing dish is on no account imagined to be a duplicate, it was simply loosely impressed by the one we had in the course of the journey.
Substances
Serves 4
- 1 guinea fowl + 2 guinea fowl breast fillets (so 4 breast fillets in complete)
- 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 cook 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 flippantly with salt and freshly floor black pepper on either side, and sprinke with contemporary minced sage on one facet.
Roll up the breast fillets on an angle such that you simply acquire a roll with roughly even thickness, and wrap every roll with half a slice of prosciutto.
To make sure the rolls will keep collectively while you vacuum seal them, wrap them in heat-resistant plastic (the identical as sous vide luggage).
Vacuum seal the rolls, and permit to relaxation within the fridge for no 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 the entire drippings that received caught to the roasting tray. Add that water to the pot. Add chopped onion, carrot, and celery as properly, and add extra water to barely cowl the contents of the pot.
Cowl and produce to a boil, then cut back the warmth and simmer for 3 hours. If utilizing a strain cooker, carry to strain, and strain cook dinner for 1.5 hours.
After that, filter the inventory with a wonderful sieve.
In case you have the time, the best solution 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 high has solidified. You’ll be able to then simply scoop it off with a spoon (and reserve it to brown the meat later). The fats may also float on high when the inventory continues to be sizzling, so you possibly can attempt to spoon it off then, however that isn’t as straightforward to do with out getting a number 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 could be ready prematurely.
To complete the dish, cook 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 powerful 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. This may take 10-20 minutes and it is best to watch them fastidiously as they’ll go from good 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 by utilizing (seasoning) them. Simply wash them with sizzling 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 high, topped with the asparagus. End by pouring 2 tablespoons of guinea fowl jus on high.
Wine pairing
That is nice with both a full-bodied oaked white like Chardonnay, or a lighter pink 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 pink selection that’s typically referred to as the Pinot Noir of Friuli) could be a superb and authentic selection.
