The recipes

Vota

Guinea fowl breast with crispy ham and red cabbage mousse

single

Ingredients:

  • Guinea fowl breast cutlet
  • Ham
  • Parmigiano Reggiano
  • salt q.b.

Preparation

Cook the guinea fowl breasts in a pan with extra virgin olive oil and rosemary. Season with salt and pepper, wrap the guinea fowl breasts with slices of aged raw ham and complete the cooking in the oven for a few minutes until the ham becomes crispy. Scallop the breasts and place them on the plate with some red cabbage froth.