Guinea Fowl with Pesto Crust and Artichokes
Ingredients
- For the guinea fowl with pesto crust
- 8 Guinea fowl legs
- 1 sprig rosemary
- 1 bay leaf
- 1 Tbsp butter
- 2 Tbsps grapeseed oil
- 2 garlic cloves
- 1 onion
- 100 milliliters dry white wine
- salt
- freshly ground peppers
- 1 bunch Basil
- ½ bunch flat-leaf parsley
- 2 Tbsps Pine nuts
- 2 Tbsps olive oil
- salt
- 8 tsps grated pecorino romano
- For the artichokes
- 8 male Artichoke
- juice of 1 lemons
- 10 white peppercorns
- 2 bay leaves
- 1 tsp fennel seeds
- 1 Celery
- olive oil
- salt
- 2 garlic cloves
- 2 Beefsteak tomato
- lemon juice (for drizzling)
Preparation steps
For the guinea fowl, heat a little olive oil and butter in a pan. Season the guinea fowl with salt and pepper and fry in the oil-butter mixture. Peel and quarter the onion. Add the onion, bay leaf, 1 clove of peeled garlic, and rosemary to the pan. Pour in the white wine, cover, place in the hot oven (180°C) (approximately 350°F) and cook for 20-30 minutes, turning occasionally.
Meanwhile, for the pesto, chop the basil with the parsley and remaining garlic coarsely and then grind with the pine nuts and olive oil in a mortar. Season with salt.
Spread the pesto on the guinea fowl, sprinkle with Pecorino and broil briefly to melt. Rinse the artichokes and remove the hard outer leaves and trim the stem. Mix 500 ml (approximately 2 cups) of cold water with 100 ml (approximately 1/2 cup) of olive oil, lemon juice, bay leaf, peppercorns, fennel seeds, chopped celery and salt. Pour into the artichoke, bring to a boil and cook for about 20-25 minutes over medium heat. Cool, then drain.
Blanch the tomatoes, rinse in cold water, peel, halve, remove the seeds and cut the flesh into small cubes. Peel the garlic and cut into thin slices. Heat 5 tablespoons of oil in a pan and sauté the garlic in it briefly. Add the tomatoes and cook briefly. Remove the pan from heat, add the artichokes and mix well. Serve drizzled with lemon juice alongside the guinea fowl.
