Valentine's Special - LetzCookGuinea Fowl Breast cooked at low temperature and wrapped in Ham with Red Tropea Onion, Artichoke Bouquet and Piquillo Purée

Ingredients

• For the piquillo purée :

  • 100 g onions
  • 30 g olive oil
  • 200 g Spanish piquillo peppers
  • 100 g water
  • salt
  • bay leaf

  For the guinea fowl supremes :

  • 2 guinea fowl breasts
  • olive oil
  • rosemary sprigs

  For the vegetable garnish :

  • 1 bunch of artichokes
  • olive oil
  • salt
  • 1 red onion from Tropea (alternatively a red onion)

  For the presentation :

  • 2 slices of Zibello ham (alternatively Parma ham)
  • sprigs of rosemary
  • olive oil

Recipe: Renato Favaro

Picture: Lukam

For the full recipe and instructions click here.