Gorgonzola-stuffed guinea fowl with cavolo nero and chestnuts

by Theo Randall
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servings4
1 hour 15 minutes

Ingredients

  • 1 guinea fowl
  • 1 lemon
  • 100g of mascarpone
  • 80g of Gorgonzola Piccante
  • 4 slices of prosciutto
  • 4 slices of sourdough bread
  • 150g of chestnuts, roasted
  • 4 sprigs of thyme, chopped
  • 400g of cavolo nero
  • 1 garlic clove, sliced
  • olive oil
  • salt
  • pepper

Method

1
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
2
Mix the juice and zest of 1 lemon with the 100g of mascarpone and 80g of Gorgonzola in a bowl
  • 1 lemon
  • 100g of mascarpone
  • 80g of Gorgonzola Piccante
3
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
4
Preheat the oven to 200°C/gas mark 6
5
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
  • salt
  • pepper
  • olive oil
6
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
7
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
8
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
9
Remove the lid and cook for a further 3-4 minutes until most of the stock has evaporated. Set aside and keep warm
10
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
11
Place the guinea fowl on top of the bread skin-side up and serve immediately with cavolo nero and the chestnut sauce on top