Guinea fowl breast with porcini limonia in vine leaf and creamed celeriac

by Wednesday, October 9, 2013


Ingredients for 4 people

2 Guinea fowl breast fillets

1 untreated lemon

20 g almond flakes

2 slices of Speck


1 Celeriac

1 potato

4 average heads porcino

4 stalks of porcino

8 grape leaves

Sage, Rosemary, timo, oregano

Salt and pepper


Guinea fowl breast: preparation

Marinate overnight with poultry fillets 1 lemon zest, chopped

Sage and Rosemary, a drizzle of extra virgin olive oil and lemon zest

finely chopped. For the sauce, Saute a little onion and blend it with the juice

of lemon. Add Bacon cut into thin strips and almonds.

Deglaze with a ladle of broth of Guinea fowl.

Cut into slices of porcini stems and trifolarli with garlic and oil 4-5

minutes. Combine the lemon sauce. Breadcrumb the fillets and cook them in a frying pan

constantly turning them until they. Halfway through the cooking combine the sauce and finish.


Celeriac risotto: preparation

Clean the celery and cut into touch. Sauté for a few minutes with oil

extra virgin olive oil, Onion and potatoes peeled and diced. Wet

with water and cook until the vegetables melt. Mix everything together and

keep at room temperature, in a double boiler.


Porcine heads in vine leaf crisp: preparation

Clean the heads of King bolete. Clean the leaves and watering them with an emulsion

of water, oil, garlic and oregano. Wrap your heads with screw and

Bake in the oven at 180° for 8 minutes.



evening: COCOFUNGO, Friday, 4 October

Cison di Valmarino (Tv) – tel. 0438.976720


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