Lasagnette with guinea-fowl ragù and chestnuts

  • Difficulty


  • 300 g0SW0202
  • 200 g guinea-fowl meat
  • 150 g spinach
  • ½ glass dry white wine
  • 30 g Butter
  • 150 g chestnuts
  • 1 sprig thyme
  • salt and pepper
Lasagnette n° 202


Slit the chestnuts and toss them in a chestnut pan with holes over a high heat for 10 minutes, tossing the pan from time to time. Once cooled, peel them properly, removing also the thinner skin, put them in a pan with a 1/3 of the butter, a bit of water, salt and pepper and cook for 10-15 minutes over a medium heat, covered.In the meanwhile clean the spinach and chop into strips; then dice the meat of the guinea fowl. Heat the oil in a non-stick pan, add the leftover butter and brown the diced guinea-fowl with a few sprigs of thyme; when it looks as if it is going to dry, add the wine and allow it to evaporate.Then add the strips of spinach, brown for 2 minutes, add the chestnuts in bits, season with salt and pepper, simmer for a few more minutes. Cook the pasta, drain it al dente, mix it with the guinea fowl sauce and serve.