Guinea fowl with walnuts and grapes: a Tuscan harvest recipe
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Guinea fowl with walnuts and grape juice
A dish for grape harvest time: guinea fowl browned with herbs and fennel seeds, then cooked down in fresh grape juice with walnuts and pine nuts. The nuts add crunch, and the just-picked grapes a smooth sweetness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Cuisine: Italian
- Diet: Dairy-Free, Gluten-Free
Ingredients
- 1 large guinea fowl, cut into 8 pieces (ask your butcher to do this)
- 4 tablespoons olive oil
- Salt and pepper
- 1 bay leaf, 1 sprig of rosemary and 2 sage leaves
- 1 teaspoon fennel seeds
- 1 glass (150 ml / ⅔ cup) dry white wine
- 1 medium bunch of grapes (about 500 g / 1 lb), seedless if possible
- 100 g (1 cup) walnuts
- 50 g (⅓ cup) pine nuts
- Up to 500 ml (2 cups) vegetable stock, if needed
Instructions
- Heat the olive oil in a large pan, season the guinea fowl with salt and pepper and brown it, turning so it colors evenly all over.
- Meanwhile, put the grapes in a jug and blend them with an immersion blender to make grape juice. If the grapes have seeds, strain the juice. Set aside.
- Add the bay leaf, sage, rosemary and fennel seeds to the guinea fowl and cook for 1 minute. Pour in the wine and let it evaporate.
- Add the grape juice, walnuts and pine nuts, stir well and lower the heat so the nuts don’t burn.
- Cook gently over low heat for 20–30 minutes, until the guinea fowl is cooked (test with a fork) and coated in a nice sauce. Watch it carefully, as grape juice burns easily, and add a little stock if the pan gets too dry.
- Remove the bay leaf before serving.
