The hallmarks of Theo Randall's Italian cuisine are evident in this rustic, stuffed guinea fowl recipe. With gorgonzola, mascarpone and prosciutto used in the stuffing, and in the case of the cheeses, the accompanying chestnut sauce.
With Theo Randall’s career including experience in some of London’s most prestigious locations as well as Chez Panisse in California, it’s vital to note that – prior to opening up his own first solo venture – he secured his reputation as head chef at The River Cafe.
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Debone the guinea fowl, leaving the wing bone and leg bone intact. Insert a sharp knife at the leg bone and cut around to remove the bone.
1 guinea fowl
Mix the juice and zest of 1 lemon with the 100g of mascarpone and 80g of Gorgonzola in a bowl
100g of mascarpone
80g of Gorgonzola Piccante
Place the breast and leg skin-side down on a chopping board. Pull the meat upwards leaving a cavity between the skin and meat. Stuff with prosciutto and a spoonful of the mascarpone and Gorgonzola mixture
4 slices of prosciutto
Preheat the oven to 200°C/gas mark 6
Place a heavy-based frying pan over a medium-high heat and add a good dash of olive oil. Season the guinea fowl and place in the pan, skin-side down, for 2 minutes or until the skin is golden. Drain any excess fat from the pan
Add 1 slice of sourdough bread (or pagnotta bread) to the same pan as the guinea fowl and place in the oven for 10-12 minutes
4 slices of sourdough bread
To prepare the cavolo nero, cut off the stem at the base and trim any large woody white veins from the leaves. Cut into thick strips and blanch in salted boiling water for 2-3 minutes, ensuring it still has a little bite. Refresh in ice water, drain and set aside
400g of cavolo nero
Place a large saucepan over a medium heat and add a good dash of olive oil. Once hot, add the garlic and cook for a minute or so but do not allow to brown. Add the chicken stock and kale and bring to a gentle simmer for 3 minutes
1 garlic clove, sliced
Remove the lid and cook for a further 3-4 minutes until most of the stock has evaporated. Set aside and keep warm
Remove the guinea fowl from the oven and out of the pan and set aside to rest while you prepare the sauce. In the same pan, add the chopped thyme and remaining mascarpone and Gorgonzola mixture and the broken up chestnuts, heat through until the cheese melts and the sauce is hot
4 sprigs of thyme, chopped
20g of Gorgonzola Piccante
150g of chestnuts, roasted
50g of mascarpone
Place the guinea fowl on top of the bread skin-side up and serve immediately with cavolo nero and the chestnut sauce on top
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