Medium
4 per.
35 min
Chef Fabio Zago
Senza Lattosio
Ingredients
- 2 guinea fowl breasts
- 150 g of cannellini beans
- ½ onion
- 1 stick of celery
- 1 carrot
- 1 clove of garlic
- 1 bay leaf
- 100 g of Grana Padano DOP flakes aged 15 months
- 40 ml of extra virgin olive oil
- 80 g of new salads
- salt, pepper
Preparation
Soak the beans for 6 hours, boil them starting with cold water with the aromas. Add salt at the end of cooking (approximately 1 hour and a half).
Salt and brown the guinea fowl breasts in a pan with a little oil for about 10 minutes, focusing on the skin side. Keep warm. Wet with a ladle of water and cook the beans in the guinea fowl cooking juices for about 2 minutes. Pepper to taste.
Distribute the dressed salads, beans and sliced guinea fowl breasts on four flat plates. Season with a drizzle of oil. Complete with the Grana Padano DOP flakes.
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