Guinea Fowl with Herb Ravioli
Alex Atala, D.O.M.: Rediscovering Brazilian Ingredients - December 10th, 2013
This recipe has been adapted from D.O.M.: Rediscovering Brazilian Ingredients by Alex Atala―a book featured in Word-to-Table Cooking, Food Arts' yearly roundup of chef-authored cookbooks.
- 2 guinea fowls
- 4 tomatoes
- 1 onion
- 3 cloves garlic
- 1 celery stalk
- 1 sm. leek
- 1 bay leaf
- 100ml white wine
- 10g parsley, chopped
- 10g cilantro, chopped
Break down guinea fowls, reserving thighs and breasts; place carcasses, tomatoes, onion, garlic, celery, leek, and bay leaf in large pan over low heat; leave to stew; add white wine, parsley, and coriander; cook over low heat until reduced by half; strain; reserve.
- black pepper, freshly ground
- 1 sprig rosemary
- 2 sprigs thyme
- 200ml white wine
Place reserved guinea fowl thighs and breasts in a bowl, season with salt and pepper; add rosemary, thyme, and white wine; marinate 8 hours.
Transfer mixture to vacuum–sealable bag; seal; cook sous-vide 6 hours at 140˚F/60˚C; remove from vacuum bag; cool; reserve.
- 200g heart of palm, sliced lengthwise very thinly
- 20g arrowleaf elephant ear (Xanthosoma sagittifolium), chopped
- 20g ora-pro-nóbis (Pereskia aculeata, a member of the cactus family)
- 10g aromatic pepper, chopped
Place one slice heart of palm horizontally and another across the first vertically; place a portion of herbs and aromatic pepper in center; fold closed like ravioli and set aside; repeat until ingredients are gone.
- mushroom blades and edible flowers (for garnish)
- sea salt
Heat oven to 350˚F/180˚C.
Cook guinea fowl in oven 10 to 12 minutes, until skin is golden and crisp; portion; reserve (keep warm).
Bring broth to a simmer in medium-size pan over low heat; add ravioli; cook 30 seconds; remove; reserve (keep warm).
Place portion of guinea fowl in center of wide bowl; set one herb ravioli beside guinea fowl; spoon small amount of broth over the dish; garnish with mushroom blades, edible flowers, and sprinkle of sea salt.
D.O.M. Rediscovering Brazilian Ingredients by Alex Atala, Phaidon, September 2013, $49.95, www.phaidon.com