Menu Enter a recipe name, ingredient, keyword...

Guinea fowl in Muscadet carbonara with spring quinoa

By

Google Ads
Rate this recipe 3.8/5 (15 Votes)

Details

servings 4
Level of difficulty Average
Preparation time 40mins
Cooking time 30mins
Cost Average budget

Preparation

Step 1

Spring quinoa:
Shell the peas, keep back 50 g in their pods and put 150 g in the fridge.
In a pan, fry the garlic with a knob of salted butter, add the chopped onions and the peas in the pods and 50 g of fresh peas. Add the stock and boil for 10 minutes. Blend and pass through a fine sieve to retrieve the pea flavoured soup.
In a saucepan, cook the quinoa with a little butter then add the spring pea juice like a risotto and reserve.

Step 2

For the carbonara sauce: In a saucepan over very low heat melt the lard with the garlic, then add the chopped onions and caramelise a little. Add the spaghetti, parsley and deglaze with the Muscadet and cook for 1 minute.

Step 3

Add the chicken stock, the cream, add the oyster juice and bring to a boil. Simmer until pasta is cooked, remove from the heat and mix with egg yolk and adjust the seasoning. Sieve and reserve.
To cook the guinea fowl supremes, dip them in duck fat at 60 ° for fifteen minutes. Fry the bacon in a hot pan.

Step 4

In a shallow soup bowl, using a biscuit cutter, make a circle of quinoa soaked in pea juice on the bottom, top with the guinea fowl still tender. Drizzle with carbonara juice and decorate with the slice of bacon.

Like these recipes? Then you'll love

Leave a comment about this recipe

Ostrich steak in mustard sauce Hungarian goulash