Читать книгу Kitchen Memories - Lucy Boyd - Страница 21

150g mascarpone

1 sprig of fresh rosemary, leaves picked from their stems, washed, dried and finely chopped

1 small unwaxed lemon

4 guinea fowl breast supremes, skin on, or 4 chicken supremes with wing attached

4 slices of prosciutto

olive oil

a knob of butter

sea salt and black pepper

Preheat the oven to 210ºC (190ºC fan) Gas 6½ Put the mascarpone and chopped rosemary in a bowl. Grate the lemon on the zest part of the grater and add to the bowl. Season with salt and pepper and mix together.

Place each supreme on a board and push your fingers up between the skin and the flesh to make an opening. Reserve a generous spoonful of the mascarpone mixture for the sauce. Put a spoonful of the mixture between the skin and flesh, then insert a slice of prosciutto to lie flat against the skin (if the slice is too large, tear it in half). Season the breasts on the outside.

Use a small roasting tin or shallow, flameproof, ovenproof dish large enough to hold the supremes in one layer. Heat a drizzle of olive oil and the butter in the tin or dish and brown the breasts on both sides until golden. Place in the oven for 15 minutes until cooked. Transfer the breasts to a serving dish and keep warm. Add the reserved mascarpone to the hot pan with a squeeze of lemon – the mascarpone will melt and mingle with the lemon juice to make a delicious sauce to pour over the breasts. Serve straight away.