Fettuccine with guinea fowl and porcini mushroom ragout
4 servings
55 minutes
Fettuccine with guinea fowl and white mushroom ragout is a dish infused with the aromas and flavors of European cuisine. It combines the tenderness of meat ragout with the refined taste of white mushrooms that add richness and a subtle earthy note to the sauce. The guinea fowl, known for its delicate meat, becomes juicy and rich in this recipe thanks to slow cooking in white wine and cream. Bacon adds depth of flavor while oregano provides fresh herbal notes. This dish is perfect for a cozy dinner with a glass of dry white wine. The fettuccine absorb the sauce, becoming silky and aromatic, creating a harmonious blend of textures. It is pasta for true gourmets that impresses with its balance and depth of flavors.
1
Cut the guinea fowl thigh fillets into neat elongated slices. Peel the onion and cut it into thin quarter rings. Clean the mushrooms, wipe them with a napkin (or thaw them in advance if frozen). Slice the mushrooms into neat medium pieces. Cut the lard into small cubes.
- Boneless guinea fowl thigh fillet: 4 pieces
- White onion: 1 piece
- Frozen porcini mushrooms: 400 g
- Pork back fat (lardo): 100 g
2
In a large deep skillet with a thick bottom, heat 1 tbsp of olive oil, add the lard and render for 2-3 minutes. Add the onion and sauté over medium heat, stirring for 5 minutes. Then add pieces of guinea fowl and fry, stirring until golden brown for 5-7 minutes. Pour in 150 ml of wine and reduce it by half.
- Extra virgin olive oil: to taste
- Pork back fat (lardo): 100 g
- White onion: 1 piece
- Boneless guinea fowl thigh fillet: 4 pieces
- Dry white wine: 220 ml
3
In another pan, quickly sauté the mushrooms in 2 tablespoons of olive oil over high heat. Transfer the mushrooms to the pan with the guinea fowl. Reduce the heat to medium, pour in the remaining wine, add oregano leaves, and simmer, stirring occasionally, for 10 minutes. Add the cream, season with salt and pepper, and cook covered for another 10 minutes.
- Frozen porcini mushrooms: 400 g
- Extra virgin olive oil: to taste
- Dry white wine: 220 ml
- Oregano: 2 stems
- Cream 30% fat: 150 ml
- Salt: to taste
- Ground black pepper: to taste
4
Meanwhile, cook the fettuccine in a large pot of boiling salted water according to the package instructions, undercooking by 1 minute. Drain the cooked fettuccine in a colander, shake off the water and transfer to the pan with guinea fowl and mushrooms, mix with the sauce and heat everything together for 1 minute. Serve immediately, sprinkling with pepper on the plates.
- Fettuccine: 350 g
- Salt: to taste
- Ground black pepper: to taste
5
If you are making pasta for the whole family, including children, either simmer the wine longer or replace it with broth (meat or vegetable).