Colors and flavors of Italy

Colors and flavors of Italy
 
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Ingredients

Ingredients
Method
 
  • For guinea hen:
  • 1 guinea hen
  • 150 gr pancetta
  • Salt and pepper and olive oil to taste
  • For parmesan crepe:
  • 1 tsp butter
  • 30cc balsamic vinegar
  • 200 gr parmesan cheese
  • 50cc milk
  • For crepe filling:
  • 1 litre heavy cream
  • The guinea hen's breast
  • 2 cloves garlic
  • Salt, pepper and fresh mint
  • For hen stuffing:
  • 2 kg fresh spinach
  • 1 kg cherry tomatoes (pendolini)
  • 300 taleggio
  • thyme
  • Sugar and salt to taste
Procedure:

For hen stuffing:
Spinach:
Wash and chop, place in pot with olive oil and garlic, cook just until wilted and the water has gotten out of them. Drain.
Tomatoes confit:
Cut tomatoes in half, take out seeds. Add salt and sugar and let drain for ½ hour to get the water out. Add thyme and a bit of chopped garlic, place in 90°C oven for 20-25 minutes, then slice in a julienne.
Cheese: slice cheese into think slices (using slicer if necessary), then julienne.


For crepes:
Blend grated parmesan, butter, milk, balsamic vinegar together until smooth. Place on cookie sheet and in oven at 55°C for 30 minutes. Cut into circles with a jar, then roll into tubes before they cool. Fill with pastry bag (see filling instructions below)
For crepe filling: Place cream into pan on low heat and start warming. In the meantime, take previously steamed breast of guinea hen which has been cooled and chopped in magimix, add to cream. Add salt, pepper and mint. Keep on warm low flame and whisk until thickened. When room temperature place into pastry bag and fill crepes.

Procedure.
De-bone guinea hen and place on cutting board, pounding it as flat as possible. Remove breast and set aside for crepes. Place a stripe of tomato confit, another of cheese, and one of spinach so the layers are even. Place roll over strips of pancetta and roll the whole thing up tightly up in baking paper with cooking twine. Bake in 180°C overn for 20-25 minutes.

For the sauce:
Bake guinea hen's bones in a 200°C oven for 25 minutes. Place in pot with chopped celery, carrot, 1 clove, chopped onion, and whole black peppercorns. Add a glug of red wine and let the alcohol evaporate. Add 1 cup water, bring to almost boiling and let simmer for 1 hour on low heat. Place resulting liquid into small saucepan with a tablespoon of butter, salt and pepper to taste. If need be, thicken with a bit of flour.

Colors and flavors of Italy

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This recipe comes from one of the young men who have trained to be chefs through the San Patrignano Foundation in Italy. He is currently gaining work experience at the "Vite" restaurant, near Rimini. Here we have a recipe which uses ingredients sourced from San Patrignano's own farms and from the Adriatic Sea nearby

Method


Procedure:

For hen stuffing:
Spinach:
Wash and chop, place in pot with olive oil and garlic, cook just until wilted and the water has gotten out of them. Drain.
Tomatoes confit:
Cut tomatoes in half, take out seeds. Add salt and sugar and let drain for ½ hour to get the water out. Add thyme and a bit of chopped garlic, place in 90°C oven for 20-25 minutes, then slice in a julienne.
Cheese: slice cheese into think slices (using slicer if necessary), then julienne.


For crepes:
Blend grated parmesan, butter, milk, balsamic vinegar together until smooth. Place on cookie sheet and in oven at 55°C for 30 minutes. Cut into circles with a jar, then roll into tubes before they cool. Fill with pastry bag (see filling instructions below)
For crepe filling: Place cream into pan on low heat and start warming. In the meantime, take previously steamed breast of guinea hen which has been cooled and chopped in magimix, add to cream. Add salt, pepper and mint. Keep on warm low flame and whisk until thickened. When room temperature place into pastry bag and fill crepes.

Procedure.
De-bone guinea hen and place on cutting board, pounding it as flat as possible. Remove breast and set aside for crepes. Place a stripe of tomato confit, another of cheese, and one of spinach so the layers are even. Place roll over strips of pancetta and roll the whole thing up tightly up in baking paper with cooking twine. Bake in 180°C overn for 20-25 minutes.

For the sauce:
Bake guinea hen's bones in a 200°C oven for 25 minutes. Place in pot with chopped celery, carrot, 1 clove, chopped onion, and whole black peppercorns. Add a glug of red wine and let the alcohol evaporate. Add 1 cup water, bring to almost boiling and let simmer for 1 hour on low heat. Place resulting liquid into small saucepan with a tablespoon of butter, salt and pepper to taste. If need be, thicken with a bit of flour.
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