Gorgonzola-stuffed guinea fowl with cavolo nero and chestnuts
by
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.
Ingredients
- 1 lemon , juiced and zested
- 100g of mascarpone
- 80g of Gorgonzola Piccante
- 1 guinea fowl , 1.2- 1.4kg, deboned
- 4 slices of prosciutto
- olive oil
- 4 slices of sourdough bread
- 400g of cavolo nero , stems removed
- 1 garlic clove , sliced
- 75ml of chicken stock
- 4 sprigs of thyme , chopped
- 150g of chestnuts , roasted and broken into pieces
- salt
- pepper
Method
1
Mix the lemon zest and juice with the mascarpone and Gorgonzola
in a bowl. Place the guinea fowl skin-side down on a chopping board
and pull the meat upwards, leaving a cavity between the skin and
meat. Stuff with prosciutto and a spoonful of the mascarpone
and Gorgonzola mixture
- 1 lemon , juiced and zested
- 100g of mascarpone
- 80g of Gorgonzola Piccante
- 1 guinea fowl , 1.2- 1.4kg, deboned
- 4 slices of prosciutto
3
Add the bread to the same pan, sit the guinea fowl on top, skin-side up, and place in the oven for 10–15 minutes, depending on size
- 4 slices of sourdough bread
4
Cut the cavolo nero 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 , stems removed
5
Place a large pan over a medium heat, add a dash of olive oil and add the garlic. Cook for a minute or so, but do not allow it to brown. Add the chicken stock and cavolo nero, cover and bring to a simmer for 3 minutes then remove the lid and cook for a further 3–4 minutes until most of the stock has evaporated.
Set aside and keep warm
- 1 garlic clove , sliced
- 75ml of chicken stock
6
Remove the guinea fowl from the oven and allow to rest, keeping
the bread slices on a separate plate. Add the thyme, the remaining
mascarpone and Gorgonzola mixture and the chestnuts to the pan used to cook the guinea fowl. Heat through until the cheese melts
and the sauce is hot
7
Carve the guinea fowl. Place a slice of bread on each plate and top with the cavolo nero. Place pieces of guinea fowl on top, skin-side up, and drizzle around the Gorgonzola and chestnut sauce. Serve immediately
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Gorgonzola-stuffed guinea fowl with cavolo nero and chestnuts
