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

Chef

Preparation
Difficulty	Medium
Game	Pheasant
Calories	400 - 500
Activity	Running M 37', F 51'
People	4
Wine pairing	Castelli di Jesi Verdicchio Riserva DOCG

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

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.

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.

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

Ingredients

Preparation

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