Guinea Fowl & Oyster Mushrooms with Zesty Lemon Ricotta
with creamy tomato orecchiette & fresh basilCalories
:
959 kcalProtein
:
49.3g proteinTotal
:
30 minutesDifficulty
:
EasySpecial Ingredient
Allergens:
- Melk (inclusief lactose)
- Gluten
- Tarwe
- May contain traces of allergens
- Ei
- Mosterd
- Soja
- Selderij
Chef's Finest is a selection of exclusive recipes just for HelloFresh Premium customers. This week, enjoy delicious guinea fowl, perfect for frying or roasting.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 piece
Guinea fowl breast
75 g
King oyster mushrooms
50 g
Ricotta
(Contains: Melk (inclusief lactose))
90 g
Orecchiette
(Contains: Gluten, Tarwe May be present: Ei, Mosterd, Soja)
½ piece
Lemon
½ piece
Onion
1 piece
Garlic
125 g
Mini Roma tomatoes
75 g
Cooking cream
(Contains: Melk (inclusief lactose))
5 g
Fresh basil
(May be present: Selderij)
½ sachet(s)
Hello Buon Appetito
Not included in your delivery
1 tablespoon
Olive oil
½ tablespoon
[Plant-based] butter
½ teaspoon
Balsamic vinegar
½ teaspoon
Sugar
to taste
Salt and pepper
Nutrition Values
Energy (kJ)4010 kJ
Calories959 kcal
Fat42.7 g
Saturated Fat18.7 g
Carbohydrate93.1 g
Sugar20.3 g
Dietary Fiber10 g
Protein49.3 g
Salt0.7 g
Potassium1020.7 mg
Calcium53.3 mg
Iron2.4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Preheat the oven to 210°C and boil plenty of salted water in a pot or saucepan for the pasta.
- Transfer the tomatoes to an oven dish and drizzle with olive oil.
- Add the sugar, the Hello Buon Appetito and the balsamic vinegar. Season with salt and pepper, then toss well to coat.
- Roast in the oven for 15 - 18 minutes.
2
- Boil the pasta for 9 - 11 minutes.
- Reserve 100ml pasta water per person, then drain and set aside.
- Pat the guinea fowl dry with kitchen paper, then season with salt and pepper.
- Halve the mushrooms lengthways and then score the flesh in a crisscross pattern. Be sure not to cut too deep, so as to keep the mushrooms intact.
3
- Melt a knob of butter in a frying pan over medium-high heat.
- Fry the mushrooms with the guinea fowl skin-side down for 5 - 6 minutes until golden-brown.
- Flip and cook for another 5 - 6 minutes until the guinea fowl is done. Remove everything from the pan and set aside under aluminum foil.
- Chop the onion and crush or mince the garlic.
4
- Heat a drizzle of olive oil in the same pan over medium-high heat. Fry the onion and the garlic for 3 - 4 minutes.
- Stir in the cream and the pasta water, then bring to the boil. Allow to simmer for 3 - 4 minutes.
- In the meantime, zest the lemon and cut it into 6 wedges.
5
- In a small bowl, combine the ricotta with the lemon zest. Season to taste with salt and pepper.
- Transfer the pasta and the roasted tomatoes to the sauce.
- Squeeze 1 lemon wedge per person directly into the pan, then mix well to combine. Season to taste with salt and pepper.
- Roughly chop or tear the basil.
6
- Slice the guinea fowl.
- Serve the pasta on deep plates, topped with the guinea fowl and the mushrooms.
- Dollop with the lemon ricotta and garnish with the basil.
- Serve any remaining lemon wedges alongside.
