Roast guinea fowl supremes, creamy boletus and parmesan tagliatelle

The gourmet meal!

The recipe


1. Heat the chicken stock and immerse the tagliatelle in it for the time indicated on the packet.
2. Preheat oven to 180°C. Place the Suprêmes in an ovenproof dish, drizzle with olive oil, season with salt and pepper and bake for 20 to 25 minutes.
3. Peel and chop the onion and shallot. Chop the garlic. In a sauté pan with olive oil, sauté the shallots, garlic and onion.
4. Add the dried boletus (soaked in water for 2 hours) and sauté for 4 minutes. Then pour in the white wine and wait for it to evaporate.
5. Pour in the cream and Parmesan and simmer for 5 to 10 minutes, season with salt and pepper, then add the drained tagliatelle. Mix together.

Pour the tagliatelle sauce onto the plates, then place a roast guinea fowl supreme on top, sprinkle with Parmesan and chopped parsley.

Enjoy immediately.

Ingredients for 4 people

  • 4 Guinea fowl supremes
  • Salt, Pepper
  • 1 Poultry Broth
  • 250 g raw tagliatelle
  • 200 g dried boletus mushrooms (soaked in water for 2 hours)
  • 2 c. to s. Olive Oil
  • 1 Shallot
  • 1 Onion
  • 1 garlic clove
  • 80 to 100 ml White Wine
  • 60 cl Crème Liquide
  • 60 g Parmesan cheese
  • Parsley
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