PROSCIUTTO COTTO & MOZZARELLA TORTELLONI WITH BROCCOLI, ROASTED GUINEA-FOWL PINE NUTS AND RAISIN

  • 35 min
  • Easy

PROSCIUTTO COTTO & MOZZARELLA TORTELLONI WITH BROCCOLI, ROASTED GUINEA-FOWL PINE NUTS AND RAISIN

  • 35 min
  • Easy
PROSCIUTTO COTTO & MOZZARELLA TORTELLONI WITH BROCCOLI, ROASTED GUINEA-FOWL PINE NUTS AND RAISIN

INGREDIENTS

  • 1 pack of Prosciutto Cotto&Mozzarella Tortelloni
  • 0.5 guinea-fowl jointed into 3 pieces
  • 60 ml extravirgin olive oil
  • 2 cloves garlic crushed
  • 240 g broccoli florets
  • 15 g pine nuts toasted
  • 15 g raisin
  • chicken broth
  • salt and pepper to taste

METHOD

Heat oil with garlic in a shallow casserole and cook until fragrant, about 1 minute. Add the guinea-fowl pieces skin-side down. Fry over a medium-high heat until golden. Flip the pieces, sear the bottoms. Season with salt and pepper to taste. Add hot chicken broth and simmer gently for about 30 minutes turning pieces from time to time until guinea-fowl is cooked through. Check the sauce every so often while it’s cooking. If the sauce is getting too dry add a splash of water/broth and gently stir.

Shred guinea fowl pulp and put it back to the casserole together with pine nuts and raisins. Heat gently.

In the meantime heat 7 quarts of water to boiling and add 30g of salt.  Add broccoli florets and cook 3-5 minutes. Add Tortelloni and cook according to package instructions. Drain reserving 125 ml cup of the pasta cooking water, add Tortelloni and broccoli to the casserole and toss to combine adding a few spoons of the cooking water if needed to loosen the sauce.

Divide Tortelloni among plates and serve

INGREDIENTS

SERVINGS
- +
  • 1 pack of Prosciutto Cotto&Mozzarella Tortelloni
  • 0.5 guinea-fowl jointed into 3 pieces
  • 60 ml extravirgin olive oil
  • 2 cloves garlic crushed
  • 240 g broccoli florets
  • 15 g pine nuts toasted
  • 15 g raisin
  • - chicken broth
  • - salt and pepper to taste

METHOD

Heat oil with garlic in a shallow casserole and cook until fragrant, about 1 minute. Add the guinea-fowl pieces skin-side down. Fry over a medium-high heat until golden. Flip the pieces, sear the bottoms. Season with salt and pepper to taste. Add hot chicken broth and simmer gently for about 30 minutes turning pieces from time to time until guinea-fowl is cooked through. Check the sauce every so often while it’s cooking. If the sauce is getting too dry add a splash of water/broth and gently stir.

Shred guinea fowl pulp and put it back to the casserole together with pine nuts and raisins. Heat gently.

In the meantime heat 7 quarts of water to boiling and add 30g of salt.  Add broccoli florets and cook 3-5 minutes. Add Tortelloni and cook according to package instructions. Drain reserving 125 ml cup of the pasta cooking water, add Tortelloni and broccoli to the casserole and toss to combine adding a few spoons of the cooking water if needed to loosen the sauce.

Divide Tortelloni among plates and serve