Gorgonzola-stuffed guinea fowl with cavolo nero and chestnuts

servings4
1 hour 45 minutes

Ingredients

  • 1 lemon, juiced and zested
  • 100g of mascarpone
  • 80g of Gorgonzola Piccante
  • 1 guinea fowl, 1.2- 1.4kg, deboned
  • 4 slices of prosciutto
  • olive oil
  • 4 slices of sourdough bread
  • 400g of cavolo nero, stems removed
  • 1 garlic clove, sliced
  • 75ml of chicken stock
  • 4 sprigs of thyme, chopped
  • 150g of chestnuts, roasted and broken into pieces
  • salt
  • pepper

Method

1
Mix the lemon zest and juice with the mascarpone and Gorgonzola in a bowl. Place the guinea fowl skin-side down on a chopping board and pull the meat upwards, leaving a cavity between the skin and meat. Stuff with prosciutto and a spoonful of the mascarpone and Gorgonzola mixture
  • 1 lemon, juiced and zested
  • 100g of mascarpone
  • 80g of Gorgonzola Piccante
  • 1 guinea fowl, 1.2- 1.4kg, deboned
  • 4 slices of prosciutto
2
Preheat the oven to 200°C/gas mark 6. Place a heavy-based frying pan over a medium-high heat and add a dash of oil. Season the guinea fowl and place in the pan skin-side down for 2 minutes, or until the skin is golden. Remove, set aside and drain any excess fat from the pan
  • olive oil
  • salt
  • pepper
3
Add the bread to the same pan, sit the guinea fowl on top, skin-side up, and place in the oven for 10–15 minutes, depending on size
  • 4 slices of sourdough bread
4
Cut the cavolo nero into thick strips and blanch in salted boiling water for 2–3 minutes, ensuring it still has a little bite. Refresh in ice water, drain and set aside
  • 400g of cavolo nero, stems removed
5
Place a large pan over a medium heat, add a dash of olive oil and add the garlic. Cook for a minute or so, but do not allow it to brown. Add the chicken stock and cavolo nero, cover and bring to a simmer for 3 minutes then remove the lid and cook for a further 3–4 minutes until most of the stock has evaporated. Set aside and keep warm
  • 1 garlic clove, sliced
  • 75ml of chicken stock
6
Remove the guinea fowl from the oven and allow to rest, keeping the bread slices on a separate plate. Add the thyme, the remaining mascarpone and Gorgonzola mixture and the chestnuts to the pan used to cook the guinea fowl. Heat through until the cheese melts and the sauce is hot
  • 4 sprigs of thyme, chopped
  • 150g of chestnuts, roasted and broken into pieces
7
Carve the guinea fowl. Place a slice of bread on each plate and top with the cavolo nero. Place pieces of guinea fowl on top, skin-side up, and drizzle around the Gorgonzola and chestnut sauce. Serve immediately