Stuffed guinea-fowl breast en croute with alto adige speck ham and giardinetto salad

by | Second courses

Ingredients (serves 1)

  • 1 guinea-fowl breast with winglets weighing about 180-200 g
  • 5 slices of Alto Adige IGT speck ham
  • salt and freshly ground pepper

For the stuffing:

  • 100 g of or di latte mozzarella (made from cow’s milk)
  • 50 g of pitted taggiasca olives packed in oil

For the sauce:

  • 50 ml of brown bones sauce
  • 50 g of butter
  • 5 ml of balsamic vinegar

For the side dish:

  • 40 g of yellow- eshed potatoes
  • 1⁄2 of an egg yolk
  • brown bones sauce·10gofcornstarch
  • 1egg white
  • 10 g of chopped hazelnuts
  • 1 bay leaf
  • extra virgin olive oil
  • 50 g of string beans
  • 1 slice of bacon
  • 2 chive scapes

For the rice cake:

  • 15 g of Thai Red rice
  • 15 g of black rice
  • 15 g of whole grain rice


Clean the hen-fowl breast, remove the skin and dress the meat with a little olive oil, a pinch of salt and a dash of pepper. Wrap it in plastic wrap and pound it gently.
Prepare the stuf ng: work the mozzarella and the olives in a blender until you get a smooth and even mixture, then put it in a pastry bag and pipe it out making a line on the guinea-fowl breast. Roll up the meat and wrap the speck ham slices around it to seal it. Then wrap it in plastic wrap and roll it on the table
to compact it. Afterwards, remove the plastic wrap and fry the roll in an anti-stick pan with a little oil until it develops color, then place it on a baking sheet and cook it in the oven at 175° C for 15 minutes.

Prepare the sauce: take the pan you used to fry the meat, remove the remaining oil, pour in the brown bones sauce, and add the balsamic vinegar, a tablespoon of butter and emulsify the ingredients with a whisk. Cook for about 5 minutes, until the butter has melted and the sauce has thickened a little.

Prepare the side dish: cook the potato in plenty of salted boiling water until it softens. Use a long wooden toothpick to check if it is ready: if it easily sinks into the potato, then it’s cooked. Drain it, peel it, and mash it with a potato masher. Add the egg yolk, the corn starch and blend the ingredients together until you get a smooth and even mixture. Use your hands to form a ball, then shape it into a small pear.

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