Name: Tagliatelle of Corn-Fed Guinea Fowl with Summer Vegetables, Lowna Dairy Goats’ Cheese and a Salad of Baldersby Heritage Tomatoes
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: Starter - Serves four
Ingredients: a generous pinch of salt; 100 ml cream; 100 ml dry white wine; a little oil; 4 heritage tomatoes; 50 g garden peas; 50 g broad beans; garden herbs; baby tomatoes, lightly-fried; 300 g Italian “00” pasta flour; 3 large fresh eggs; 50 ml olive oil; 1 banana shallot, sliced; fresh basil, roughly chopped at the last minute; cracked black pepper; 2 breasts of corn-fed guinea fowl; 200 g fresh pasta tagliatelle, made from basic pasta dough recipe as below; 75 g Lowna Dairy goats’ cheese; 4 asparagus spears

Preparation info

Starter - Serves
four

Difficulty
Complex
Ready in
55 min

Appears in

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<

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