Main dishes recipes: guinea fowl and cherries

Among the recipes of great chefs will offer a second course developed, which brings together all seasons: guinea fowl cooked with cherries. The recipe comes from the mind (and hands) of Chef Daniele Zanzucchi (student of Giancarlo Morelli) of the Locanda del Glicine di Campagnatico in Maremma. Ingredients for 4 people:

• A whole guinea fowl 1.8 kg
• 150 g cherries pitted and cut into 2
• olive oil
• salt and pepper
• 60 g butter
• 50 cl of sweet scented wine (Solalto Le Pupille)
• 4 slices of Tuscan ham
• 80 g of chicken pate
• 80 g cherry tomatoes

For the base:

• 1 carrot
• 1 stalk celery
• 1 onion
• 1 clove garlic
• Herbs
• Carcasses of fowl
• 1 cup of white wine

Preparation Pass on the flame the guinea quickly to remove the last remaining hair and then wash it. Remove the two breasts (leaving the wing attached) and the two thighs. Divide at the knee to create 4 small hams and subsequently cut it leaving the bone attached. Beat the meat and stuff with 1 teaspoon of chicken pate flavored with oregano and fresh tomatoes, close and cover with a slice of ham to close it. Put a little butter in a hot pan and place the breast on the skin first. Cook over low heat for 15 minutes while fry also the small hams for a few moments and then immediately put in oven at 170 degrees for 20 minutes. After 15 minutes salt both sides of the chest, turn and cook only 20 seconds. Making the "cut" of the breast of the guinea fowl and put it on a plate, remove from oven the hams and add them to the small dish, garnish with small vegetables sautéed with extra virgin olive oil, salt and pepper. Meanwhile, discard the fat from the pan and add the cherries for a few moments, put them on a plate and pour the pan with the sweet wine, fade and add 1 tablespoon of the base, reduce the heat and add a knob of butter to make a cream to use the drops on the plate. www.locandadelglicine.com