Guinea fowl with peas, prosciutto and bread

Ingredients

For 1 serving

• Guinea fowl150 g
• Peas150 g
• Prosciutto15 g
• Spring onions1
• Chicken broth150 ml
• Bread50 g
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: gluten, celery,

In season: April – June

Method

1. Pat the guinea fowl pieces dry with kitchen paper and season lightly with salt. Trim the spring onion, removing the root and the toughest green part, and slice it thinly; cut the prosciutto into thin strips.
2. Heat the oil in a casserole over medium-high heat and brown the guinea fowl for 8 minutes, turning, until golden on all sides.
3. Add the spring onion and let it soften for 2 minutes; pour in the chicken stock, cover and cook over low heat for 25 minutes.
4. Add the peas and prosciutto and cook uncovered for another 10 minutes, until the peas are tender and the juices have reduced; taste before salting, as the prosciutto is salty, and season with pepper.
5. Serve with the bread.