Main course

Guinea Fowl With Sun-Scented Sauce


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Guinea Fowl With Sun-Scented Sauce
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A roast with the scent of the sun in a summer day: guinea fowl recipe with hay sauce by Chef Pier Giorgio Parini, from Povero Diavolo restaurant near Rimini

For the guinea fowl
For the vegetables
For the sun-scented sauce
Info box
  • Preparation time
  • Cooking time
  • Recipe category Main course
  • Recipe yield 4
  • Recipe cuisine Italian

Guinea fowl
Brown the guinea fowl with the butter, skin side down, for 3-4 minutes, then finish cooking in a 180°C oven for 5 minutes.

Cook the vegetables separately in a pan with a bit of oil, salt and water until they are cooked but still al dente.

Sun-scented sauce
Reduce to 2/3 the guinea fowl drippings with the guinea fowl drippings and the hay.
Then filter and adjust salt.

Complete the dish
Cut the guinea fowl breast in half, arrange on a plate, add the tepid vegetables, top with the sun sauce and add two grains of Maldon Salt, then serve.

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