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Local cuisine of Polesine

Breast of guinea fowl with poppy leaves

Difficulty: medium

Preparation time: 30 min

Ingredients: 500 gr. breast of guinea fowl, 100 gr. onion, 20 gr. garlic, 200 gr. white wine, a little flour, poppy leaves,100 gr. rocket, flaked almonds, 300 gr. red wine, 100 gr. smoked bacon, 100 gr. extra virgin olive oil, 100 gr. butter.

Method: flour the meat and fry in hot butter. Remove cooking liquid from pan and add fresh poppy leaves sautéed with smoked bacon then put meat back into pan and continue cooking together with poppy leaves. Remove vegetables and add white wine, evaporate. In another pan brown the onion with the garlic in extra virgin olive oil, add red wine and reduce by 50% adding a little flour to make a velvety sauce. To serve the dish, place poppy leaves on serving plate, the breast of guinea fowl sliced and fanned out, some rocket dressed with oil, salt and pepper and garnish with almond flakes and a few drops of the red wine sauce.

Wine matching: Venegazzù rosso. Produced at Venegazzù, hamlet of the commune of Volpago del Montello in the province of Treviso with cabernet sauvignon, cabernet franc, merlot and malbeck. It is ruby red in colour with a garnet rim. The wine’s ageing of at least 24 months gives it an elegant, esterified bouquet, with fruity hints. To the palate it is dry, soft and of aristocratic texture. To be served at a temperature of 18° taking care to open the bottle in advance.

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