RomanItalian
Guinea Fowl with Red Vermouth
by Gambero Rosso · 452K subscribers on YouTube
A dish inspired by ancient Rome: guinea fowl breast marinated and lacquered with a reduction of red vermouth, shallot, star anise, cloves, and honey, served with flamed Vesuvian peach, an anchovy and fine herb base, and a creamy white sauce. Garnished with toasted seeds, edible flowers, almond sauce, and herb oil.
- Difficulty
- hard
Ingredients
19 items- Guinea Fowl BreastWhole breast of guinea fowl, skin on
- SaltFine sea salt, to taste
- Aromatic HerbsA mixture of fresh aromatic herbs (e.g., thyme, rosemary)
- PercocoVesuvian peach, sliced; macerated 24 hours in red vermouth
- Vermouth RossoUsed for maceration and for the reduction
- ShallotFinely chopped, for reduction
- Star Anise1-2 pieces, for reduction
- Cloves2-3 cloves, for reduction
- Honey1 tablespoon (or to taste), for reduction
- Ossa di FaraonaBones from the guinea fowl, for the white sauce
- CreamHeavy cream, to bind the sauce
- Egg Yolk1 yolk, to emulsify the sauce
- AnchoviesAnchovies, pounded with fine herbs for the base
- Erbe FiniMixture of fine fresh herbs (e.g., parsley, chives, tarragon), to mix with anchovies
- Mixed SeedsToasted mixed seeds (e.g., sesame, pumpkin, sunflower), for garnish
- Fiori EduliEdible flowers, for garnish
- AlmondsToasted almonds, for the almond sauce (salsa alle mandorle)
- Olio di Erbe Arrostiti alla BraceHerb oil made from herbs grilled over coals, for finishing
- CerfoglioFresh chervil leaves, for garnish
Method
- Season the guinea fowl breast with salt. Place skin-side down in a pan, add aromatic herbs, and gently brown the skin.
- Flame the percoco peach slices that have been macerated for 24 hours in red vermouth.
- Prepare a reduction: cook shallot, red vermouth, star anise, cloves, and honey until syrupy.
- After searing the breast, lacquer it with the reduction and finish in the oven at 185°C for 3 to 3.5 minutes, depending on thickness.
- For the white sauce: lightly brown guinea fowl bones in a pan. Add cream and an egg yolk to bind, whisking gently.
- To plate, spread the anchovy and fine herb mixture on the base. Add the flamed peach slice, the lacquered breast, and a 'feather' made from cooked skin.
- Garnish with toasted mixed seeds, edible flowers, almond sauce, herb oil, and chervil.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
