Faraona croccante su pane rustico croccante con fiocchi di latte primaverili e pesto di bosco

preparation

Guinea fowl

1. Break down the guinea fowl into breasts, legs and wings. To remove the breast, use a sharp knife to cut close to the carcass from both sides and carefully detach the breast meat. Then cut off the bone. The remaining carcass and wings can later be used for making stock. The legs are not needed for this dish, but they are also delicious when grilled whole. Remove skin and bones from the breast and set the skin aside. Season the breast with garlic powder, onion powder and salt and grill for about 15 minutes.

   When cooking outdoors I always carry an insulated bottle with warm water to wash my hands in between.

   Alternatively, other poultry can be used depending on preference. Guinea fowl meat is more tender and slightly darker than chicken and less fatty than duck.

Guinea fowl skin chips

1. Place the skin between two sheets of baking paper in a cast iron pan and press it down with another heavy pan. It is important that both pans are heavy and ideally the same size. Place them on the hot grill for about 15–20 minutes. Check regularly to ensure the skin does not burn. Once crispy, remove and salt.

Spring cottage cheese

1. Place cottage cheese in a bowl and season with salt and pepper. Wash the radishes and cut all but two into small cubes. Slice the remaining two radishes thinly. Cut the boiled egg into cubes and the spring onions into fine rings. Mix everything with the cottage cheese and radishes.

Red onions

1. Wash the red onions with their skin on, salt them well and grill for about 15–20 minutes. Let cool briefly, cut off the ends and then halve and squeeze them out of the skin. The rings can then be separated for serving.

Wild pesto

1. Crush the cashews first and then chop them so they do not roll off the cutting board. Peel the garlic and cut into very small pieces together with the hard cheese. Chop the herbs with a sharp knife. In spring I prefer wild garlic. Mix all ingredients with olive oil and season with salt.

Crust bread

1. Drizzle bread slices with olive oil and toast them on the grill. Then rub with the garlic clove.

Plating

1. To serve, spread the cottage cheese on the crust bread, add some wild pesto, place sliced guinea fowl breast on top and finish with onion rings, radish slices and crispy guinea fowl skin chips.