Fettuccine with Guinea Fowl and Porcini Ragù

Pasta and Pizza | European cuisine

⏳ Time

55 minutes

🥕 Ingredients

🍽️ Servings

Description

Fettuccine with Guinea Fowl and Porcini Ragù

Ingredients

Fettuccine Pasta - 12.3 oz
Guinea Fowl Breast - 4 pieces
Fatback - 3.5 oz
Frozen White Mushrooms - 14.1 oz
Onion - 1 piece
Oregano - 2 sprigs
Dry White Wine - 7 fl oz
10% cream - 5 fl oz
Olive Oil - to taste
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Slice the guinea fowl thigh fillets into neat elongated pieces. Peel the onion and cut it into thin quarter rings. Clean the mushrooms, wipe them with a cloth (or thaw them in advance if they are frozen). Cut the mushrooms into neat medium slices. Dice the fatback into small cubes.

Step 2

In a large, deep skillet with a thick bottom, heat 1 tablespoon of olive oil, add the fatback, and render it for 2–3 minutes. Add the onion and sauté over medium heat, stirring, for 5 minutes. Then add the pieces of guinea fowl, sautéing and stirring until golden brown, about 5–7 minutes. Pour in 150 ml of wine and reduce it by half.

Step 3

In another skillet, quickly sauté the mushrooms in 2 tablespoons of olive oil over high heat. Transfer the mushrooms to the skillet with the guinea fowl. Reduce the heat to medium, pour in the remaining wine, add the oregano leaves, and simmer, stirring occasionally, for 10 minutes. Add the cream, season with salt and pepper, and cook covered for another 10 minutes.

Step 4

Meanwhile, cook the fettuccine in a large pot of boiling salted water according to the package instructions, cooking 1 minute less than recommended. Drain the cooked fettuccine, shake off the water, and transfer to the skillet with the guinea fowl and mushrooms, mixing with the sauce and warming everything together for 1 minute. Serve immediately, sprinkled with pepper on the plates.