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Guinea Fowl Breast cooked at low temperature and wrapped in Ham with Red Tropea Onion, Artichoke Bouquet and Piquillo Purée
Serves: 2 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5 ( 1 voted )
Ingredients
For the piquillo purée :
- 100 g onions
- 30 g olive oil
- 200 g Spanish piquillo peppers
- 100 g water
- salt
- bay leaf
For the guinea fowl supremes :
- 2 guinea fowl breasts
- olive oil
- rosemary sprigs
For the vegetable garnish :
- 1 bunch of artichokes
- olive oil
- salt
- 1 red onion from Tropea (alternatively a red onion)
For the presentation :
- 2 slices of Zibello ham (alternatively Parma ham)
- sprigs of rosemary
- olive oil
Instructions
- For the piquillo purée, first fry the chopped onions in olive oil. Then add the cleaned and coarsely chopped piquillos, water, a little salt and the bay leaf and simmer for 30 minutes on a low heat. After cooking, remove the bay leaf and grind the mass in a stand mixer before passing it through a fine sieve. Set the purée aside and keep it warm.
- Preheat the oven to 70°C. Sear the guinea fowl breasts for 1 minute on each side in a little oil. Add a few sprigs of rosemary and place in the oven for 10-15 minutes.
- Clean the artichoke bunch and remove the first few leaves. Cut the artichokes in half lengthways and fry in a pan over medium heat with a little olive oil for 12 minutes. Cut the tropea onion into 1 cm thick slices, add them to the artichokes and cook them at the same time. Turn the vegetables over from time to time, then salt them and keep them warm.
- Spread a little piquillo purée generously in the centre of the plate. Cut the guinea fowl breast in half and place both pieces on top of the purée. Roll up the Zibello ham like a cannelloni and cut the ends in a straight line. Place the ham on the guinea fowl breast and garnish with a sprig of rosemary. Arrange the artichokes and onion on the plate and drizzle the dish with a little olive oil.
Recipe: Renato Favaro
Picture: Lukam
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