Guinea Fowl with Parma ham

Guinea Fowl with Parma ham in a Lambrusco reduction. Wine suggestion: Red Douro. Serves 4.

Ingredients:

• 8 slices Parma ham
• 4 guinea-fowl breasts
• 200g mushrooms
• 4 Jerusalem artichokes
• 200g pumpkin
• 200g beetroot
• 16 garlic cloves
• 1.2 litres Lambrusco wine
• Salt, white pepper, thyme and extra virgin olive oil, to taste

Preparation:

1. Dice the vegetables and cook in some olive oil with four unpeeled garlic cloves then season with salt and pepper. Once cooked, keep the vegetables warm in the oven.
2. Meanwhile reduce the Lambrusco until the alcohol has completely evaporated. Using clingfilm, completely wrap the guinea-fowl breasts individually with a garlic clove, thyme and a pinch of salt and pepper. Steam cook at 100°C for around 12–13 minutes.
3. When cooked, wrap the guinea-fowl breasts with Parma ham and brown quickly in a pan.
4. When everything is ready, place the diced vegetables on the centre of the plates, place the guinea-fowl breasts on top, dress with the Lambrusco reduction and decorate with a few sprigs of thyme.