Guinea Fowl breast on saffron potato cream, with radishes, purple carrots and spinach

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Guinea Fowl breast on saffron potato cream, with radishes, purple carrots and spinach2021-10-08T13:48:21+02:00
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Guinea Fowl breast on saffron potato cream, with radishes, purple carrots and spinach

  • CourseStarter
  • Difficultymedium
  • Selvagginapheasant
  • Calories400 - 500
  • ActivityRunning M 37', F 51'
  • Persons4

Ingredients

N 2 guinea fowl breasts
G 350  potatoes
G 20  butter
G 0.125  saffron
G 40  milk
N 1 purple carrot
G 30 radishes
G 80 breadcrumbs
G 6 sweet paprika
N 4 spinach leaves
Extra virgin olive oil and salt to taste

Preparation

  • Boil the potatoes with salt, and when soft, peel them and blend with the butter, melted in order to allow the mixture to blend faster.
  • Combine the milk and saffron, mix and pour into the potato and butter mixture. Blend everything until smooth, add salt to taste and keep warm.
  • Place a drizzle of oil in a pan with the breadcrumbs and paprika, stir constantly to cook until golden and crisp.
  • Boil the spinach in boiling salted water.
  • Put the spinach between two pieces of parchment paper with oil and salt. On top of the parchment paper place a weight so that the spinach is flattened as much as possible.
  • Cut the radishes in half long ways and place them in water and ice and then vacuum-seal. Strain and blot with a paper towel.
  • Cut the carrot finely and submerge it in ice water to maintain the color.
  • Take the guinea fowl breast, place on a hotplate with the skin down and cook.
  • Arrange the saffron potatoes, guinea fowl breast, radishes, purple carrot, spinach, and paprika breadcrumbs on a serving plate.

Other

Chef

Wine CouplingCastelli di Jesi Verdicchio Riserva DOCG

Other Info

Kcal 410*

*For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60Kg and an average male weight of 80 Kg.