27 February 2009

guinea fowl pancetta, mascarpone & sage

by Arthur Potts, in the Observer: http://www.guardian.co.uk/lifeandstyle/2007/apr/29/foodanddrink.features6

120 mil mascarpone

juice and zest of a lemon
sea salt & pepper

4 slices pancetta

1 guinea fowl, boned
(reserve the legs)
handful sage leaves - 10

  • season the mascarpone with a little lemon juice, half of the lemon zest & s & p
  • roll mascarpone up inside pancetta slices
  • slide your thumb under the skin of the guinea fowl & and carefully ease in a sage leaf and the prosciutto parcel.
  • cover back the skin and repeat with the other side of guinea fowl.
if this fails, make a pocket in the guinea fowl instead and create a seal with the skin
  • pan fry, inclusive of legs, with a little ev olive oil, skin-side down, on a medium heat for at least 12 minutes before turning over and cooking for a further 8 minutes.
  • add the remaining sage leaves to the pan.
  • when the guinea fowl is cooked, remove the legs, add the remaining mascarpone into the pan with the rest of the lemon juice and shake the pan.
  • serve the guinea fowl halved on a plate and drizzle the pan juices over.


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