Spinach Pasta Guinea Fowl

Recipes

Spinach Pasta with Guinea Fowl and Mushroom Cream Sauce

Ingredients

For 4 people

400g spinach pasta
4 guinea fowl fillets (120g each)
150g broad beans (jar)
Extra virgin olive oil
Salt and pepper
2 shallots
500ml cooking cream
100g mushrooms
100g glasswort (samphire)
2 spring onions
50g butter
1 marigold flower

Spinach Pasta with Guinea Fowl and Mushroom Cream Sauce

Step 1: Finely chop 1 shallot and sauté in a bit of oil. Slice the mushrooms and add to the shallot. Sauté well until the moisture from the mushrooms has evaporated. Add the cream, blend with a hand blender, and let it reduce until the desired consistency is reached. Season with salt and pepper.

Step 2: Rinse the broad beans under cold water in a colander and let them drain. Peel off the outer skins and split the beans in half.

Step 3: Wash the glasswort and let it drain thoroughly. Stir-fry briefly in 1 tablespoon of olive oil with a bit of pepper. Keep warm.

Step 4: Finely chop the second shallot and sauté in butter. Add the glasswort and broad beans and fry briefly. Season with salt and pepper.

Step 5: Check the guinea fowl fillets for imperfections and fry them in butter until golden brown on both sides. Finish cooking in an oven at 160°C until the internal temperature reaches 70°C.

Step 6: Cook the spinach pasta al dente in salted boiling water for 4 minutes.

Step 7: Slice the green part of the spring onions into thin rings and use them for garnish.

Stap 8: Place the pasta at the bottom of a warm plate. Add the broad beans and glasswort on top, then the sliced guinea fowl fillet. Drizzle with sauce or serve it separately.

Variation tip:

You can replace the glasswort with spinach for variation.