Guinea fowl with broad bean purée and chicory

Ingredients

For 1 serving

• Guinea fowl140 g
• Dried fava beans50 g
• Chicory greens200 g
• Garlic1 clove
• Chili pepperto taste
• Rosemaryto taste
• Extra virgin olive oil10 g
• Saltto taste

In season: October – March

Method

1. The evening before, soak the dried broad beans in plenty of cold water. Drain, rinse and put them in a pan covered with cold water; bring to the boil, salt and simmer for 40 minutes, until they fall apart.
2. Meanwhile preheat the oven to 200 °C (conventional). Season the guinea fowl with salt and rosemary and place it in a small roasting tin.
3. Roast the guinea fowl for 25 minutes, until the skin is golden and the thickest part runs clear when pierced.
4. Meanwhile bring a pan of salted water to the boil; wash the chicory, remove the tough base and cut it into pieces; boil for 5 minutes, until the stalks are tender, and drain.
5. Drain the broad beans, keeping a little of their water, and mash them with a fork or a stick blender with half the oil and a pinch of salt, adding cooking water until the purée is soft.
6. In a frying pan heat the remaining oil over medium heat with the crushed garlic and chilli for 1 minute, until the garlic sizzles; add the chicory, sauté for 3 minutes and season with salt. Serve the guinea fowl with the broad bean purée and the chicory.