Ingredients
- 100 g ricotta
- chives
- fennel
- 1 guinea fowl breast
- 1 red pepper
- 1 yellow pepper
- extra virgin olive oil
- 1 Tropea onion
- salt
- pepper
For the guinea fowl breast
Mix 100 g of ricotta with chopped chives and fennel, salt and pepper. Cut 1 guinea fowl breast with skin in half. Make a pocket opening on the shorter side with a knife and stuff the half breasts with ricotta. Sew the opening of the pocket and cook the breasts in a non-stick pan with a drizzle of oil for 18-20 minutes over low heat. Finally add salt and pepper.
For the peppers
Peel 1/2 red and 1/2 yellow pepper with a potato peeler, cut them into squares and sauté them in a pan for 3 minutes in a drizzle of extra virgin olive oil, together with 1 Tropea onion peeled into petals. Season with salt and pepper.
To complete
Serve the guinea fowl breast with the vegetables, garnished with chopped chives.
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