Tagliatelle of Corn-Fed Guinea Fowl with Summer Vegetables, Lowna Dairy Goats’ Cheese and a Salad of Baldersby Heritage Tomatoes

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Preparation info

  • Starter - Serves

    four

    • Difficulty

      Complex

    • Ready in

      55 min

Appears in

Loose Birds & Game

Loose Birds & Game

By Andrew Pern

Published 2010

  • About

PASTA, GUINEA FOWL AND VEGETABLES – THIS IS ONE WAY OF GETTING THE KIDS TO EAT DECENT FOOD! LOVELY MEAT, PEAS, BROAD BEANS, ASPARAGUS AND A CREAMY SAUCE MADE WITH THE MILD LOWNA DAIRY GOATS’ CHEESE FROM THE EAST YORKSHIRE WOLDS, SERVED WITH A SIDE SALAD OF MIXED HERITAGE TOMATOES, SUCH AS GREEN GRAPE, WHITE BEAUTY AND RED BRANDY WINE.

Ingredients

For the Tagliatelle

  • 2 breasts of corn-fed guinea fowl
  • 200 g fresh pasta tagliatelle, made from basic pasta dough recipe as below
  • 75 g Lowna Dairy goatscheese
  • 4 asparagus spears
  • 50 g garden peas
  • 50 g broad beans
  • 100 ml cream
  • 100 ml dry white wine
  • a little oil
  • seasoning

    Method

    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.

    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. Combine gently, then spoon into deep bowls. Garnish with garden herbs and some lightly-fried baby tomatoes. Serve immediately with the salad of sliced tomatoes and shallots dressed with olive oil and seasoned with cracked black pepper and basil.

    For the Pasta Dough

    Mix ingredients together thoroughly with a wooden spoon, knead with your hands – use a little more flour, if required. The dough should be smooth and elastic after around 10 minutes. Rest for 15 minutes, then roll and cut using a pasta machine or hand-cut with a large chopping knife.