Guinea fowl with braised radicchio and farro

Ingredients

For 1 serving

• Guinea fowl160 g
• Radicchio180 g
• Red onion40 g
• Balsamic vinegar10 ml
• Farro55 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: gluten, sulphites,

In season: November – February

Method

1. Bring a pan of water to the boil, salt it, rinse the farro and cook it for 25 minutes, until tender but still pleasantly chewy; drain.
2. Meanwhile pat the guinea fowl pieces dry with kitchen paper and season with salt and pepper. Heat half the oil in a casserole over medium-high heat and brown them for 8 minutes, until golden; add half a glass of water, cover and cook over low heat for 30 minutes, until the meat juices run clear.
3. Wash the radicchio and cut it into thin wedges; peel and slice the red onion.
4. Heat the remaining oil in a frying pan over medium heat and cook the onion for 2 minutes, until soft; add the radicchio, the balsamic vinegar and a pinch of salt, cover and braise for 8 minutes, until the radicchio is wilted, tender and lightly caramelised.
5. Serve the guinea fowl on the farro with the braised radicchio.