{"id":10414,"date":"2022-11-07T16:15:18","date_gmt":"2022-11-07T15:15:18","guid":{"rendered":"https:\/\/blog.termetritone.it\/?p=10414"},"modified":"2022-11-08T09:29:23","modified_gmt":"2022-11-08T08:29:23","slug":"guinea-fowl-breast-with-autumn-chestnut-heart-pumpkin-quenelle-pomegranate-and-a-port-and-pear-reduction","status":"publish","type":"post","link":"https:\/\/blog.termetritone.it\/en\/gastronomy\/guinea-fowl-breast-with-autumn-chestnut-heart-pumpkin-quenelle-pomegranate-and-a-port-and-pear-reduction\/","title":{"rendered":"Guinea fowl breast with autumn chestnut heart, pumpkin quenelle, pomegranate, and a port and pear reduction"},"content":{"rendered":"

How lovely to watch chestnuts crackling and roasting on the fire, and how pleasant it is to look for them in the woods while finding peace and well-being for the body and mind!<\/span><\/p>\n

 <\/p>\n

Gathering chestnuts in the woods<\/b><\/p>\n

September to November is the best time to explore the <\/span>\u00a0Euganean Hills, <\/b>\u00a0or other Italian hilly areas, in search of chestnuts. Contained within burrs, ripe chestnuts fall from the tree onto the ground. <\/span>\u00a0<\/b>\u00a0The fallen fruit will be mature to the right point and ready for roasting.<\/span><\/p>\n

\"\"<\/p>\n

When harvesting chestnuts, it is advisable to wear <\/span>\u00a0thick <\/b>\u00a0gloves to avoid pricking yourself on the burrs and to use your foot and a few <\/span>\u00a0sticks <\/b>\u00a0to get them out of their thorny shell.<\/span><\/p>\n

It is advisable to use a<\/span> jute <\/b>\u00a0sack or a <\/span>\u00a0wicker basket to carry the fruit. It is also <\/b>\u00a0generally recommended that we take a maximum of <\/span>\u00a02 kilos of chestnuts, so that <\/b>\u00a0others have the opportunity to enjoy them too.<\/span><\/p>\n

Once brought home, chestnuts can be cooked on the stove in a special pan, or in a <\/span>\u00a0traditional oven, <\/b>\u00a0or a microwave. The dish created by the <\/span>\u00a0Hotel Tritone Chef is baked in a <\/span><\/a>\u00a0traditional oven; the dish includes pumpkin, another typical autumn product that is also cooked in the oven (for a different length of time). <\/span>\u00a0\u00a0<\/b><\/p>\n

 <\/p>\n

Guinea fowl breast with autumn chestnut heart, pumpkin quenelle, pomegranate, and a port and pear reduction<\/b><\/p>\n

Ingredients<\/b><\/p>\n

2 guinea fowl breasts<\/span><\/p>\n

50 gr of sausage<\/span><\/p>\n

8 chestnuts<\/span><\/p>\n

200 gr of pumpkin<\/span><\/p>\n

1 shelled pomegranate<\/span><\/p>\n

\u00a0A glass of port<\/span><\/p>\n

1 pear<\/span><\/p>\n

Marjoram to taste<\/span><\/p>\n

Salt and pepper to taste<\/span><\/p>\n

 <\/p>\n

Measures for 4 people<\/span><\/p>\n

 <\/p>\n

Method<\/b><\/p>\n

Bake the chestnuts in the oven.<\/span><\/p>\n

Prepare the guinea fowl breast, removing the fillet. The fillet is then combined with the sausage, salt and pepper, and 3 of the cooked chestnuts. Blend all these ingredients together to obtain the filling.<\/span><\/p>\n

Beat the guinea fowl breast, place the filling in the centre and wrap the breast on itself, tying it with string. Bake the stuffed breast in the oven at 160 \u00b0 for 20 minutes.<\/span><\/p>\n

Cover the pumpkin in aluminium foil and bake it in the oven for 20 minutes at 160 \u00b0. At the end of cooking, pass it through an immersion blender to turn it into a pur\u00e9e.<\/span><\/p>\n

While the pumpkin is cooking, start preparing the reduction by cutting the pear into cubes. Cook the pear cubes in a saucepan with the port until they are melted.<\/span><\/p>\n

Serving<\/b><\/p>\n

Scallop the guinea fowl breast by cutting it into slices. Form pumpkin quenelles and garnish with the 5 remaining chestnuts and the pomegranate grains. Sprinkle the meat with the port and pear reduction, and decorate with fresh marjoram.<\/span><\/p>\n

 <\/p>\n

To taste the Chef’s dishes and book your next stay at Hotel Tritone, you can write<\/span><\/i>\u00a0<\/span><\/i>\u00a0here <\/span><\/i><\/a>\u00a0or call (+39) 049 8668099<\/span><\/i><\/p>\n","protected":false},"excerpt":{"rendered":"

How lovely to watch chestnuts crackling and roasting on the fire, and how pleasant it is to look for them in the woods while finding peace and well-being for the body and mind!   Gathering chestnuts in the woods September to November is the best time to explore the \u00a0Euganean Hills, \u00a0or other Italian hilly…<\/p>\n","protected":false},"author":2,"featured_media":10426,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[30],"tags":[],"class_list":["post-10414","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomy"],"acf":[],"yoast_head":"\nGuinea fowl breast with autumn chestnut heart, pumpkin quenelle, pomegranate, and a port and pear reduction - Blog Hotel Tritone Terme<\/title>\n<meta name=\"description\" content=\"How lovely to watch chestnuts crackling and roasting on the fire, and how pleasant it is to look for them in the woods while finding peace and well-being\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blog.termetritone.it\/gastronomia\/petto_di_faraona_con_cuore_autunnale_alle_castagne_quenelle_di_zucca_melograno_e_riduzione_al_porto_e_pere\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Guinea fowl breast with autumn chestnut heart, pumpkin quenelle, pomegranate, and a port and pear reduction - 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