Guinea Fowl With Sun-Scented Sauce

Guinea Fowl With Sun-Scented Sauce

Guinea Fowl With Sun-Scented Sauce

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

March 30, 2012

Cuisine

serves for

4

total time

1 HR 0 MIN

ingredients

guinea fowl
2 breasts
butter
1
salt
To taste
Pepper
To taste
black carrot
4 each, small
Crookneck squash
4
Scallion
2 each
Oil
To taste
salt
To taste
water
As needed
Guinea fowl drippings
300 g
Sun-dried hay
300 g

Preparation

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.

Vegetables
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.