John Myers
Contents
show
Ingredients
pasta
- 250 g Pasta flour
- 2 Eggs
- 2 Egg yolk
- 2 Turmeric
- 1 tsp Salt
- Flour for processing
Morel cream sauce
- 50 g Morel dried, small
- 3 Shallots
- 2 tbsp Salted butter
- 200 ml Vermouth, e.g. Noilly Prat
- 250 ml Cream
- 150 ml Milk
- 1 tbsp Salted butter
Guinea fowl
- 4 Guinea fowl supreme with skin guinea fowl breast
- 8 Sage leaves
- Salt and pepper from the mill
- Butter
Instructions
pasta
- Knead the dough out of the ingredients for the pasta, wrap it in foil and let it rest for an hour
- Then roll out the dough in four portions with the pasta machine and cut into strips.
sauce
- Soak the morels in lukewarm water for 10 minutes, then brush and rinse thoroughly several times, otherwise your teeth will grind. Then express a little
- Sauté shallots, diced, in butter until lightly translucent, add half of the morels, sauté with, season, deglaze with Noilly Prat and reduce to half. Add the cream and milk and simmer uncovered over a low flame for 5 minutes.
- Finely puree with a blender and pass through a sieve, season. Before serving, add a little butter to the sauce and whip.
- Slightly lift the skin of the guinea fowl breasts and slide in the sage leaves and a little softened butter and spread carefully. Pull the skin nice and smooth again.
- Preheat the oven at 80 ° top and bottom heat. Sear the breasts brown with the skin side down in melted butter at not too high a heat, season with salt, pepper and finish cooking on the 2nd rack from the bottom for 25-30 minutes.
- Cut the meat diagonally for serving
- In the meantime, cook the noodles in plenty of salted water until they are firm to the bite, drain (collect approx. 1/4 L of the cooking water) and drain.
- Melt the butter in a large pan, fry the remaining morels in it, season and fold in the pasta with the pasta water and stir together until a nice bond is formed.
- Arrange the pasta with thin breasts on warmed plates and serve with the cream sauce. What a smell from the morels !!!!
- I had made three different types of pasta, but the colors had faded so much after cooking, even though the dough was really nice and colorful, so I only wrote down the recipe for the variant colored with turmeric.
Nutrition
Serving: 100gCalories: 305kcalCarbohydrates: 26.8gProtein: 5gFat: 19.9g
