A meat sometimes overlooked for very satisfying recipes. This dish is very flavorful and can be served hot or even cold the day after. We pair it with a Trentino Lagrein 2022 Cantina di La-Vis.
Ingredients for 4-6 people:
1 guinea fowl, 200g fresh cured pork neck, 200g speck, 2 red garlic cloves, 2 slices of softened stale bread, 1 whole egg, 2 tablespoons walnuts, grated nutmeg, 2 glass white wine, fresh sage and rosemary, freshly grated black pepper, 600g string beans, ½ organic lemon, extra-virgin olive oil as needed and salt and needed.
Directions:
Debone the guinea fowl or have your butcher do it. Place the bird between two sheets of plastic wrap and flatten it with a meat pounder.
Use a blender to roughly chop the pork and speck. Put them in a bowl and add the softened and press-dried bread, a chopped garlic clove, the egg, walnuts and a sprinkling of nutmeg. Mix the filling well and salt to taste.
Place the deboned guinea fowl on a sheet of parchment paper, rub it with a little salt and EVOO and then spread the filling over it, making sure not to put too much or it will be difficult to close.
Roll the meat up using the parchment paper then remove it and tie the meat with kitchen twine or a roasting mesh. Insert 2 rosemary sprigs.
Delicately place the guinea fowl in a deep pan along with two tablespoons of EVOO and brown each side. Douse with the wine and then add the sage, the other garlic clove and salt to taste.
Cover the pan and cook at a low heat for 75 minutes or, if you have a kitchen thermometer, until the inside reaches around 70°C. Remove the meat from the pan and let it cool.
Remove the twine and cut the meat into 2cm-thick slices, making at least 16 slices. Place the slices on a baking pan, cover with aluminum foil and warm at a medium heat.
Serve on plates on which some of the filtered cooking juices have been spread out and accompany with string beans seasoned with EVOO and lemon. Trickle some EVOO over everything.
Wine to pair:
(edited by Stefania Vinciguerra)
Trentino Lagrein 2022 Cantina di La-Vis
Ruby red color with hints of purple. To the nose, notes of raspberry, blueberry and violets. On the palate it is dry and warm, with soft sweet tannins.
Production area: Pressano and Sorni hills of Lavis, on the warmer sunny slopes, where the soil consists of moderately fertile sandy clay sediments, loamy and siltitic, formed of landslip debris. Vineyards have a West exposure and am altitude of 250-400 m. asl.
Grape variety: 100% Lagrein, Simple Trentino pergola training system, planting density of 5.000 vines/hectare.
Harvest: Manual harvesting in early October.
Vinification: Fermentation at controlled temperatures in stainless steel tanks, static decantation of the wine, ageing on the lees, mainly in concrete tanks and partly in oak barrels, for approximately 5/6 months before bottling.
Alcohol content: 13% vol.
Serving temperature: 16-18°C.
Suggested food pairing: Hot appetizers and first dishes with meat sauces, gulasch with canederli or roe deer with black cranberries.
THIS RECIPE IS OFFERED BY CANTINA DI LA-VIS
