ingredients

4 farmer guinea fowl fillet with skin
2 minced new onions
300 g of chopped green
50 g pine nuts
40 g grated Parmesan cheese
4 tbsp. to s. olive oil

Equipment

Wood peaks

Steps

Step 1

In advance. In a pan, with 2 tbsp. to s. olive oil, sweat the onions for 5 minutes with the chard green and the pine nuts. Season and, off the heat, stir in Parmesan cheese.

2nd step

Fillet of guinea fowl: to cut them, open them in 2 lengthwise without cutting them, salt slightly, pepper. Garnish with the stuffing chard. Fix the 2 parts with the peaks to prevent the stuffing from escaping during cooking. Book in the fridge.

Step 3

At the time of tasting. Preheat the oven to 180¡C (item 6). In the pan, with the rest of the olive oil, brown the fillets 3 min on the skin side, 2 min on the flesh side. Put them in a dish and finish cooking in the oven for 8-10 min (depending on size): the meat should remain flexible. Cut the fillets in 2 sections (proceed gently to prevent the stuffing from escaping) and serve immediately.

tips

To buy well. Prefer a Label Rouge farmed guinea fowl, raised in grain outdoors: its flavor is more intense. Its flesh is white, tender, a little dry. Stuffed, it remains soft.