Tagliatelle with guinea fowl ragù & porcini

A refined, hearty guinea fowl ragù with earthy porcini, draped around fresh tagliatelle. Depth without heaviness — ideal for the fruit-forward Gigue.

Poultry Category

30 MIN Prep time

90 MIN Cook time

4 people Servings

Tagliatelle with guinea fowl ragù & porcini

Preparation

Meat & soffritto

Cut the guinea fowl into small pieces and brown in olive oil. Finely dice the onion, carrot and celery, add and sweat slowly, briefly roasting the tomato paste alongside.

Braising

Add the soaked porcini (reserving the soaking liquid), pour in the poultry stock and mushroom water and braise gently for about 75 minutes.

Shred & reduce

Coarsely shred the meat and reduce the sauce uncovered until it binds. Season to taste.

Tagliatelle & finish

Cook the tagliatelle al dente, toss with the ragù and a little pasta water and serve with parmesan.

Why this wine?

The lively fruit and fine tannins of the Gigue carry the hearty ragù and pick up the earthiness of the porcini.

Good to know

Tips & insights

Soak the dried porcini and add the filtered water to the ragù as aroma.
Dice the guinea fowl small rather than mincing it — this keeps the ragù structured with bite.
Let the ragù simmer gently for at least an hour so the flavours come together.
Cook the tagliatelle just short of al dente and finish it in the ragù with a little pasta water.
Grate the Parmesan only at the table so its aroma stays fresh.

Frequently Asked Questions

Which wine pairs with tagliatelle with guinea fowl ragù and porcini?

The Gigue. Its lively fruit and fine tannins carry the hearty ragù and pick up the earthiness of the porcini. The wine stays fresh enough not to weigh down the pasta, while giving it depth.

Can I use fresh instead of dried porcini?

Yes. Allow about 250 g of fresh porcini and sauté them separately before adding them to the ragù. Dried mushrooms bring more concentration; fresh ones give a finer, juicier aroma. Both work well.

Which pasta works if I have no tagliatelle?

Wide ribbon pasta such as pappardelle or fettuccine takes up the ragù just as well. What matters is a noodle with surface for the sauce to cling to. I would avoid very thin or short shapes here.

Can I prepare the ragù ahead?

Yes, the ragù even gains depth overnight. Make it a day ahead and warm it slowly. Cook the tagliatelle fresh and fold it in only just before serving.

The wine to pair