Fettuccine with Guinea Fowl and Porcini Ragu Recipe gourmet traveller Recipe

Name: Fettuccine with Guinea Fowl and Porcini Ragu Recipe gourmet traveller
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp extra-virgin olive oil; 1 celery stalk, finely chopped; 1 medium carrot, finely chopped; 1 medium onion, chopped; 3 garlic cloves, crushed; 2 guinea fowl breasts, roasted and shredded (or other meat, such as rabbit); 250ml chicken stock; 2 cups dried porcini mushrooms (soaked in 500ml water for an hour reserve the soaking liquid); 100g oyster mushrooms; 1 tbsp unsalted butter; a handful of flat-leaf parsley, finely chopped; 300g fresh egg fettuccine or pappardelle; freshly grated Parmigiano-Reggiano; ground black pepper; salt

Servings: persons

2 tbsp extra-virgin olive oil
1 celery stalk, finely chopped
1 medium carrot, finely chopped
1 medium onion, chopped
3 garlic cloves, crushed
2 guinea fowl breasts, roasted and shredded (or other meat, such as rabbit)
250ml chicken stock
2 cups dried porcini mushrooms (soaked in 500ml water for an hour reserve the soaking liquid)
100g oyster mushrooms
1 tbsp unsalted butter
a handful of flat-leaf parsley, finely chopped
300g fresh egg fettuccine or pappardelle
freshly grated Parmigiano-Reggiano
ground black pepper
salt

1
Heat oil in a heavy cast-iron pot over medium-high heat.
2
Add 2 of the crushed garlic cloves, celery, carrot, onion and season generously with salt and pepper.
3
Reduce heat to medium and cook for about 5 mins, stirring occasionally until the vegetables have softened.
4
Add the guinea fowl, chicken stock and water used to soak the porcini.
5
Bring to a gentle simmer, then cover and leave to cook for an hour.
6
While the sauce is cooking, chop the porcini and oyster mushrooms.
7
Heat the butter in a pan on medium heat, when it starts to bubble, add the remaining garlic and mushrooms.
8
Cook for a few minutes until fragrant, then stir in the parsley.
9
Remove from heat and season to taste.
10
Once the guinea fowl is tender and the sauce has reduced enough (there shouldnt be too much liquid left, but the ragu should be saucy enough to coat the pasta), add the mushroom mixture to the main pot and simmer gently while you cook the fettuccine in salted boiling water (according to instructions on pack).
11
Drain pasta and add to the ragu, tossing gently to combine (if you want a richer ragu you can add 2 tbsp butter to the sauce just before tossing in the pasta).
12
Serve with some grated parmigiano.

466

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tbsp extra-virgin olive oil, 1 celery stalk, finely chopped, 1 medium carrot, finely chopped, 1 medium onion, chopped, and more.

Yes, Fettuccine with Guinea Fowl and Porcini Ragu Recipe gourmet traveller falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fettuccine with Guinea Fowl and Porcini Ragu Recipe gourmet traveller

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