Ingredients

  • For the tagliatelle

  • 400g all-purpose flour
  • 4 eggs

  • For the guinea fowl ragout

  • 1 guinea fowl
  • Extra Virgin Olive Oil as needed
  • 3 celery stalks
  • 2 carrots
  • 1 onion
  • Peeled tomatoes, as needed
  • Red wine, as needed
  • Rosemary, as needed
  • Sage, as needed
  • Bay leaf, as needed
  • Salt as needed
  • Pepper, as needed
  • Truffle, as needed

Preparation

Place the guinea fowl in a baking dish with celery, carrot, onion, and red wine. Cook in a static oven at 130°C for 1 hour and 15 minutes, then increase to 200°C for 10 minutes to brown. Once cooled, debone the meat and finely chop it with a knife. Strain and set aside the cooking juices.

Prepare a mince of celery, carrot, and onion. Sauté in a pan with a drizzle of Extra Virgin Olive Oil, add the chopped guinea fowl, and deglaze with the cooking juices. Add a ladle of water, bay leaf, rosemary, and sage, then cook over low heat until the ragout is well combined. Season with salt and pepper.

Knead the flour and eggs until smooth, let rest, roll out the dough, and cut into tagliatelle. Cook them in salted water, drain al dente, and toss with the ragout.

Serve hot and finish with fresh truffle to taste.