Ingredients
- 2 pcs of guinea fowl breasts
- 80 g corn flour
- 2 pcs red peppers
- 2 pcs yellow peppers
- 1 pc medium onion
- chili powder
- powdered paprika powder
- sugar
- magiorana
- dry white wine
- honey
- apple vinegar
- extra virgin olive oil
- salt
- pepper
For the recipe of guinea fowl breasts breaded with sweet and sour peppers, peel the onion and slice it finely.
Peel the peppers and cut them into small pieces. Heat 3 tablespoons of oil in a saucepan and sauté the onion for about 3 minutes with a pinch of chilli pepper. Add the peppers and cook them with a large pinch of salt, 1 tablespoon of sugar and 3 sprigs of marjoram for 7-8 minutes; sprinkle with a dash of white wine and 3 tablespoons of apple vinegar, let it evaporate for 4-5 minutes, then pour in 2 glasses of water and continue cooking over medium heat for 35-40 minutes; then add 1 tablespoon of honey and cook for another 30 minutes, wetting occasionally with a ladle of water, if the cooking liquid dries too much. Blend half of the peppers
with 4 tablespoons of water.
FOR FARAONA PETITS: Mix the corn flour with half a teaspoon of smoked paprika. Season the guinea fowl breasts with salt and pepper, grease them and bread them with the corn flour only on the pulp side. Brown them in a pan greased with a little oil, first on the skin side, resting on a weight, for 1 minute, then turn them and cook them for another minute. Transfer the breasts to a baking sheet lined with baking paper and bake at 200 ° C for 17-18 minutes, with the skin facing upwards. Spread the cream of peppers on the plates and place the guinea-fowl breasts on top. Complete with sweet and sour peppers and serve immediately.
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