{"id":1430,"date":"2019-02-01T10:22:19","date_gmt":"2019-02-01T09:22:19","guid":{"rendered":"https:\/\/ristorante-saliceblu-bellagio.it\/petto-di-faraona-in-crosta-di-speck-del-alto-adige-ripieno-di-olive-taggiasche-e-mozzarella-con-giardinetto-di-verdura\/"},"modified":"2024-03-07T17:56:08","modified_gmt":"2024-03-07T16:56:08","slug":"stuffed-guinea-fowl-breast-en-croute-with-alto-adige-speck-ham-and-giardinetto-salad","status":"publish","type":"post","link":"https:\/\/ristorante-saliceblu-bellagio.it\/en\/stuffed-guinea-fowl-breast-en-croute-with-alto-adige-speck-ham-and-giardinetto-salad\/","title":{"rendered":"Stuffed guinea-fowl breast en croute with alto adige speck ham and giardinetto salad"},"content":{"rendered":"<p><strong>Ingredients (serves 1)<\/strong><\/p>\n<ul>\n<li>1 guinea-fowl breast with winglets weighing about 180-200 g<\/li>\n<li>5 slices of Alto Adige IGT speck ham<\/li>\n<li>salt and freshly ground pepper<\/li>\n<\/ul>\n<p><em>For the stuffing:<\/em><\/p>\n<ul>\n<li>100 g of or di latte mozzarella (made from cow\u2019s milk)<\/li>\n<li>50 g of pitted taggiasca olives packed in oil<\/li>\n<\/ul>\n<p><em>For the sauce:<\/em><\/p>\n<ul>\n<li>50 ml of brown bones sauce<\/li>\n<li>50 g of butter<\/li>\n<li>5 ml of balsamic vinegar<\/li>\n<\/ul>\n<p><em>For the side dish:<\/em><\/p>\n<ul>\n<li>40 g of yellow- eshed potatoes<\/li>\n<li>1\u20442 of an egg yolk<\/li>\n<li>brown bones sauce\u00b710gofcornstarch<\/li>\n<li>1egg white<\/li>\n<li>10 g of chopped hazelnuts<\/li>\n<li>1 bay leaf<\/li>\n<li>extra virgin olive oil<\/li>\n<li>50 g of string beans<\/li>\n<li>1 slice of bacon<\/li>\n<li>2 chive scapes<\/li>\n<\/ul>\n<p><em>For the rice cake:<\/em><\/p>\n<ul>\n<li>15 g of Thai Red rice<\/li>\n<li>15 g of black rice<\/li>\n<li>15 g of whole grain rice<\/li>\n<\/ul>\n<h2><span style=\"color: #0e208a;\">Procedure<\/span><\/h2>\n<p>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.<br \/>\nPrepare 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<br \/>\nto 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\u00b0 C for 15 minutes.<\/p>\n<p>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.<\/p>\n<p>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\u2019s 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.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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\u2019s milk) 50 g of pitted taggiasca olives packed in oil For the sauce: 50 ml of brown [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":700,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_joinchat":[],"footnotes":""},"categories":[14],"tags":[],"class_list":["post-1430","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-second-courses"],"_links":{"self":[{"href":"https:\/\/ristorante-saliceblu-bellagio.it\/en\/wp-json\/wp\/v2\/posts\/1430","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ristorante-saliceblu-bellagio.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ristorante-saliceblu-bellagio.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ristorante-saliceblu-bellagio.it\/en\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/ristorante-saliceblu-bellagio.it\/en\/wp-json\/wp\/v2\/comments?post=1430"}],"version-history":[{"count":1,"href":"https:\/\/ristorante-saliceblu-bellagio.it\/en\/wp-json\/wp\/v2\/posts\/1430\/revisions"}],"predecessor-version":[{"id":2004,"href":"https:\/\/ristorante-saliceblu-bellagio.it\/en\/wp-json\/wp\/v2\/posts\/1430\/revisions\/2004"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ristorante-saliceblu-bellagio.it\/en\/wp-json\/wp\/v2\/media\/700"}],"wp:attachment":[{"href":"https:\/\/ristorante-saliceblu-bellagio.it\/en\/wp-json\/wp\/v2\/media?parent=1430"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ristorante-saliceblu-bellagio.it\/en\/wp-json\/wp\/v2\/categories?post=1430"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ristorante-saliceblu-bellagio.it\/en\/wp-json\/wp\/v2\/tags?post=1430"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}