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TAGLIATELLE OF CORN-FED GUINEA FOWL WITH SUMMER VEGETABLES, GOAT’S CHEESE & SALAD OF SPECIALTY TOMATOES

 TAGLIATELLE OF CORN-FED GUINEA FOWL

TAGLIATELLE OF CORN-FED GUINEA FOWL WITH SUMMER VEGETABLES, GOAT’S CHEESE & SALAD OF SPECIALTY TOMATOES

By Michelin-starred chef Andrew Pern of The Star Inn at Harome.

An extravagant midweek meal, made easier with fresh pasta made by our chefs and delivered to your door. The plump pieces of guinea fowl give this dish so much flavour. 

INGREDIENTS 

2 breasts of corn-fed guinea fowl
200g fresh tagliatelle or make using Andrew’s basic pasta dough
75g Lowna Dairy goats’ cheese
4 asparagus spears
50g garden peas
50g broad beans
100ml Guernsey Double Cream
100ml dry white wine
A little Arbequina Extra Virgin Olive Oil

For the salad
250g Isle of Wight Specialty Tomato Mix
50ml Arbequina Extra Virgin Olive Oil
1 banana shallot, sliced
Fresh basil, roughly chopped at the last minute
Cracked black pepper

To garnish
Garden herbs
Isle of Wight Mixed Mini Plum Tomatoes, lightly-fried

METHOD

    1. Cut the guinea fowl breasts into strips and season. Heat up a frying pan, and fry the breast meat in a little oil, add the broad beans, peas and asparagus spears and cook for a further 2 minutes, then add the white wine and reduce by half. Finally, add the cream and goats cheese to make a light sauce.
    2. Meanwhile, add a little oil and salt to a pan of water and bring to the boil. Add the pasta and cook for 2 minutes, until al dente. Drain well and add to the sauce. 
    3. Combine gently, then spoon into deep bowls. Garnish with garden herbs and some lightly-fried baby tomatoes. 
    4. Serve immediately with the salad of sliced tomatoes and shallots dressed with olive oil and seasoned with cracked black pepper and basil.