Tagliatelle with Guinea Fowl Ragù and Porcini Mushrooms | Recipes | La Cucina Italiana USA

Soak the porcini mushrooms in warm water for 20 minutes, then drain and chop.

Heat 2 tablespoons olive oil in a large pot over medium heat until shimmering.

Add chopped onion, carrot, and celery; sauté until softened, about 5-7 minutes.

Stir in minced garlic and cook for 1 minute until fragrant.

Add the guinea fowl pieces and brown on all sides, about 8-10 minutes.

Pour in 1 cup red wine and scrape up any browned bits from the bottom of the pot.

Add the chopped porcini mushrooms, 4 cups chicken broth, 2 bay leaves, and 1 teaspoon thyme.

Bring to a simmer, cover, and cook on low heat for 1.5 hours until the meat is tender.

Remove the guinea fowl, shred the meat, and discard the bones.

Return the shredded meat to the pot and season with 1 teaspoon salt and 1/2 teaspoon black pepper.

Cook the tagliatelle in salted boiling water until al dente, according to package instructions.

Drain the pasta and reserve some cooking water.

Toss the tagliatelle with the ragù, adding reserved pasta water as needed for consistency.

Finish with a pat of 2 tablespoons butter and 1/2 cup grated parmesan cheese before serving.

Serve hot, garnished with additional parmesan and fresh herbs if desired.

Equipment Needed

Dietary

Allergens