Guinea Fowl with EVO Oil and Herbs, served with Teriyaki Sauce

Ingredients:
  • Guinea fowl breasts 2
  • Salt to taste
  • Pepper to taste
  • Rosemary 1 sprig
  • Extra Virgin Olive Oil to taste
  • Teriyaki sauce to taste
  • Mixed greens as needed
Procedure:

Begin by carefully trimming the guinea fowl breasts and dividing them into 2 parts.

Next, generously season the breasts with a combination of salt, pepper, and a minced mix of herbs to impart flavor.

Wrap the seasoned breasts in plastic wrap to maintain their tenderness and moisture during cooking.

Proceed with steaming at 70 degrees Celsius for about 35 minutes.

Once the cooking is complete, carefully unwrap the breasts from the plastic wrap and brown them in a pan with a drizzle of Extra Virgin Olive Oil until achieving a crispy, golden skin.

Serve accompanied by the teriyaki sauce and garnish the plate with a mixed greens salad.

Oil and Flavor: Perfect Pairings for Your Recipes

In this dish, a good oil is needed to brown the guinea fowl breasts. Peranzana EVO (Puglia, Foggia) is ideal because of its medium herbaceous fruitiness, with hints of artichoke and almond. Medium bitter and spicy notes, herbaceous aftertaste of artichoke and berries, yellow color with green highlights.