| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Sami |
Molto02 |
4 |
Servings |
INGREDIENTS
| 4 |
T |
Virgin olive oil |
| 4 |
T |
Flour, seasoned with |
|
|
Salt and pepper |
| 4 |
|
Guinea fowl breasts, bone |
|
|
in skin on seasoned |
|
|
with |
|
|
Salt and pepper |
| 1 |
|
Red onion, cut 1/3" julienne |
| 2 |
T |
Sugar |
| 1 |
|
Orange, seeded quartered |
|
|
And thinly sliced and zested |
|
|
into long |
|
|
Strips |
| 1 |
c |
Picholine olives |
| 1 |
c |
Orange juice |
| 8 |
oz |
Dry white wine |
| 2 |
T |
Cold unsalted butter |
| 4 |
T |
Fresh tarragon leaves |
|
|
Frisee |
|
|
Balsamic vinegar dressing |
INSTRUCTIONS
Preheat oven to 450 degrees. In a 12- to 14-inch saute pan heat 4
tablespoons virgin olive oil over moderate heat. Dredge seasoned
breasts in seasoned flour and shake off loose bits. Saute breasts,
skin-side down, until golden brown on both sides yet still very raw.
Remove from pan and set aside. Add onion, sugar and orange pieces (not
zest) and saute until golden brown -- about 8 to 10 minutes. Add
olives, orange juice and dry white wine and bring to a boil. Place
guinea breasts in pan, skin-side up, return to a boil and place in
oven uncovered. Cook 15 minutes until just cooked through. Remove from
oven and remove breasts from sauce and set aside. Add butter to pan
and simmer until melted, 2 to 3 minutes. Meanwhile, remove breasts
from bone and place in center of plate on top of a simple frisee salad
with balsamic vingegar dressing. Add tarragon leaves to sauce, divide
among 4 plates and serve. This recipe yields 4 servings. Recipe
Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK ~ (Show
# MB-5620 broadcast 01-30-1996) Downloaded from their Web-Site -
http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR
MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 07-08-1998
Recipe by: Mario Batali Converted by MM_Buster v2.0l.
A Message from our Provider:
“Have you made God smile today?”