Guinea fowl cannelloni and figs

Serves 6 to 8

Preparation time: 90 min.

 

INGREDIENTS:

For the Cannelloni

1 boneless guinea fowl (ask the butcher to remove the bones and keep them apart for the broth)

2 onions

4 cloves of garlic

2 leeks

2 carrots

400gr of fresh foie

150 ml of Brandy

2 or 3 slices of bread (can be from the day before)

½ litter of whole milk

16 cannelloni pasta plates

Salt

Ground pepper

 

For the Fig Sauce

2 Kg peeled figs

1 onion

1 leek

Half the reduced broth from the guinea fowl

Salt

 

For the broth

Carcass and bones of the graffiti

2 onions

4 cloves of garlic

2 leeks

2 carrots

Water

Salt

 

Cured Mahon cheese or parmesan or similar

 

 

ELABORATION:

How to make the Broth

– Roast the guinea fowl bones in the oven, together with the onion cut into large pieces, the carrots, the garlic and the chopped leeks

– Once the bones are golden brown, put everything in a pot and cover with water. Cover with a lid and cook for an hour and a half. After this time, strain the broth and reduce it.

– When it has reduced three-quarters of its initial volume, remove from the heat, strain and reserve.

 

Fig Sauce

– Saute the garlic, onion and leek. All chopped in brunoise.

– Add the peeled and chopped figs slowly, keep incorporating them over low heat, until they melt and integrate.

– Add part of the concentrated guinea pig broth, until it covers the mixture and let it cook for about 20 min over low heat, until the desired texture is achieved. Set aside for later.

 

Cannelloni preparation:

– Break the bread in pieces with your hands and soak in the milk. Reserve.

– In a wide and low height pot, add little olive oil and cook lightly the guinea fowl meat, previously seasoned. Brown and reserve.

– In the same oil where we have browned the meat, fry the vegetables previously chopped in brunoise.

– Meanwhile, we will heat a non-stick frying pan over high heat. When it is very hot, mark the foie cut into medallions and previously seasoned. Reserve.

– The fat obtained from the foie, we will gradually incorporate it into the sauté, so that it is absorbed completely.

– Add the previously marked meat and the diced foie medallions. Pour the Brandy into the mixture and flambé.

– Moisten the whole with the rest of the broth, and let it reduce the whole over low heat for about 20 min.

– Once reduced, add the mixture of bread and milk.

– Cook for about 30-40 min over low heat, stirring from time to time to prevent the bread from sticking.

– Once the mixture is more or less homogeneous and has acquired a slight thickness, season to taste and let it cool, covering it with a baking paper in light contact to avoid crusts.

– Boil the cannelloni pasta plates and let them cool.

– Once the filling has cooled, we crush it, better to do it twice so that it is very smooth.

– Spread a plate of pasta, in the centre we place a few tablespoons of filling, we wrap it in the form of cannelloni.

 

SERVING:

Place two cannelloni per person in a deep plate or one only if it is served as a starter, heat 40 seconds in the microwave and cover them well with the fig sauce that we will have previously heated. Grate cured Mahon cheese on top and decorate with a few pieces of fresh figs.