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Guinea fowl with carrot purée and wild herbs
€ 35-40
Tags: Gluten-free, Home-cooked dishes
A dish that evokes rustic cuisine: guinea fowl with carrot purée and wild herbs. The guinea fowl, roasted until the skin is golden and crispy, retains its juicy, flavourful meat. The carrot purée, velvety and naturally sweet, accompanies the dish delicately, creating a harmonious contrast. The wild herbs add a green and slightly bitter element, which balances the dish and enhances its complexity.
It is a warm, comforting main course that combines rusticity and elegance.
Ingredients
- Guinea fowl
- Fresh carrots
- Butter
- Extra virgin olive oil
- Wild greens (e.g. chicory, Swiss chard, dandelion)
- Garlic
- Sea salt
- Black pepper
- Herbs
Tips
- Best served in: autumn and spring, when the flavours are at their most intense and comforting.
- Wine pairing: an elegant red that isn’t too full-bodied, such as a Chianti Classico or a Pinot Noir.
- Serving: piping hot, with the guinea fowl’s skin crispy when served.
