High difficulty – preparation 20 – minutes – cooking 60 minutes
Ingredients for 4 people
A boneless guinea fowl 2 granny smith apples | 4 potatoes | A spoonful of curry | A glass of Calvados | 250 ml of vegetable broth | 2 golden onions | 2 cloves of garlic | Sage and rosemary to taste | Salt and Pepper To Taste.
1. We wash the aromatic herbs. We peel the garlic cloves. Finally, on a cutting board, finely chop the sage, rosemary and garlic.
2. On a work surface, let’s open it guinea fowl (which we will have boned by our butcher). Season it with salt, pepper and chopped herbs with garlic.
3. Sprinkle the meat with the curry. If we love spicy, we choose the hot madras version, otherwise we use the mild one (delicate).
4. We roll up the guinea fowl and tie it carefully with a kitchen string. On the market there are also silicone laces, suitable for cooking even at high temperatures. They are practical, easy to use and can be washed in the dishwasher and used multiple times.
5. In a saucepan, pour two tablespoons of extra virgin olive oil and two finely chopped onions. We put on a lively fire and let it brown well.
6. Blend with Calvados and add a cup of broth. We cover and cook for 40 minutes.
7. In the meantime, we peel the apples and potatoes. Cut them into wedges and pass them in a pan over low heat with the butter. Let it cook well, add salt, season with freshly ground pepper.
8. When the guinea fowl is well cooked, let it rest for a few minutes and then cut it into slices an inch thick.
9. With an immersion blender, finely chop the cooking base of the guinea fowl. We use the sauce obtained to season the slices of meat.
10. We bring to the table, accompanying with the apples and potatoes cooked in a pan.