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Scrumptious Sous Vide Guinea Fowl Recipe Impressed by Friuli


A plated dish featuring rolled guinea fowl wrapped in prosciutto, served on a bed of green leaves, topped with roasted asparagus and a drizzle of jus.

For the reunion of our wine journey to Friuli I’m making 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 obtainable 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 along with the dish. I wrapped the guinea fowl in prosciutto with only a little bit of recent 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 outcome was great. The ensuing dish is in no way purported to be a replica, it was simply loosely impressed by the one we had in the course of the journey.

Substances

An assortment of ingredients for a dish, including a guinea fowl, fresh asparagus, sea lavender, a carrot, an onion, a bottle of olive oil, and a package of prosciutto, arranged on a kitchen countertop.

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 recent sage leaves, minced
  • salt and freshly floor black pepper
  • olive oil
  • 50 grams sea lavender

Directions

A preparation of a guinea fowl, including the carcass and separated breast fillets, legs, and wings on a cutting board.

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).

Raw guinea fowl parts including wings, carcasses, and skin arranged in a metal tray.

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.

Four seasoned guinea fowl breast fillets arranged on a cutting board, garnished with chopped herbs.

Within the meantime, season the breast fillets evenly with salt and freshly floor black pepper on each side, and sprinke with recent minced sage on one facet.

Four rolled guinea fowl breast fillets wrapped in prosciutto, resting on a cutting board.

Roll up the breast fillets on an angle such that you simply receive a roll with kind of even thickness, and wrap every roll with half a slice of prosciutto.

Three rolled guinea fowl breast fillets wrapped in prosciutto and sealed in vacuum bags, resting on a cutting board.

To make sure the rolls will keep collectively once you vacuum seal them, wrap them in heat-resistant plastic (the identical as sous vide luggage).

Vacuum-sealed guinea fowl breast fillets wrapped in prosciutto, ready for sous vide cooking.

Vacuum seal the rolls, and permit to relaxation within the fridge for at the least 1 hour.

Pouring boiling water into a metal roasting tray to deglaze and collect drippings.

When the guinea fowl carcass has completed roasting within the oven, switch the items to a inventory pot or stress 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.

A pot containing roasted guinea fowl pieces simmering with chopped vegetables like carrots, onion, and celery in a flavorful broth.

Cowl and produce to a boil, then scale back the warmth and simmer for 3 hours. If utilizing a stress cooker, deliver to stress, and stress prepare dinner for 1.5 hours.

A fine mesh strainer sitting above a pot filled with a golden-brown liquid, filtering out solids from a stock or broth.

After that, filter the inventory with a nice sieve.

Measuring jug with layers of liquid, including stock and oil, displayed on a dark surface.

When you’ve got the time, the simplest 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 high 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 high when the inventory continues to be scorching, so you may attempt to spoon it off then, however that’s not as simple to do with out getting a number of the inventory, too.

A pot of simmering guinea fowl stock on a stovetop, displayed in a stainless steel pot with a reflective surface.

Pour the inventory right into a low vast pan, deliver to a boil, after which simmer…

A pot of simmering guinea fowl stock producing steam in a modern kitchen.

…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.

Vacuum-sealed rolls of guinea fowl breast fillets prepared for sous vide cooking.

To complete the dish, prepare dinner the guinea fowl sous vide at 60C/140F for 1 hour.

Fresh green asparagus arranged on a grill, ready to be cooked.

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 lined with a skinny layer of oil.

A tray of roasted asparagus with a slightly charred appearance, arranged on a wire rack, showing various shades of green and brown.

Broil the asparagus till they’re properly browned and tender, turning them as quickly as the highest appears to be like browned. It will take 10-20 minutes and you need to watch them rigorously as they will go from excellent to burnt in a short time.

A pile of fresh sea lavender leaves on a black countertop.

Take away the steams from the ocean lavender.

Fresh sea lavender leaves being blanched in boiling water and drained in a mesh strainer.

Blanch the ocean lavender for simply 10 seconds in boiling water, then drain, and funky them off in chilly water.

Grilled guinea fowl breast rolls wrapped in prosciutto, cooking in a frying pan with steam rising.

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 shortly 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 scorching water and dry with paper towels.)

A beautifully plated dish featuring rolled guinea fowl wrapped in prosciutto, garnished with tender green asparagus and sea lavender leaves, served with a rich guinea fowl jus.

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 crimson 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 (a neighborhood crimson selection that’s typically referred to as the Pinot Noir of Friuli) can be a superb and authentic selection.



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