The recipes


Guinea fowl breast with crispy ham and red cabbage mousse



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


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.