ingredients

• 4 supreme guinea fowl with their skin

• 3 zucchini

• 20 cherry tomatoes

• 15 sprigs of chives

• 100 g of Parmesan cheese

• 25 half walnut kernels

• 4 tbsp. to s. of walnut oil

• 2.5 cuil. to s. balsamic vinegar

Equipment

• 1 grill pan

• 1 mandolin or 1 board 1 knife

• 1 economical knife

• 1 salad bowl

• 1 bowl

Steps

Step 1

In advance. Cook the supreme on the grilling without grease, skin underneath, then on, approx. 5 min per face over medium-low heat. Let cool.

2nd step

Approx. 15 min before serving. Slice the unpeeled zucchini into thin slices. Cut the tomatoes into 2. Cut the parmesan cheese into chips. Crush the nuts between your fingers. Mingle everything in the bowl. Slice, put the supreme on the salad.

Step 3

To serve. Salt the vinegar in the bowl. Add the oil and pepper to the grinder. Sprinkle the salad. Chive the chives on the whole.

tips

Guinea fowl. This is the fleshy part of the extended wing of the big net (the "white"). It weighs in the 200 g and sells for approx. € 16 / kg. You can also buy a guinea fowl, take the supreme and cook the other pieces apart.

The good wine

White Corsica. Clos Poggiale. Typical nose of the Vermentino grape variety: citrus fruits, maquis flowers, balanced palate, mineral. Heart of the Hachette Guide. Serve at 10 ° C. € 12.50 shipping: Dom. Terra Vecchia, 20270 Tallone. Infos: 04 95 57 20 30. VPC: www.cavenotredame.com