Hay-cooked guinea fowl recipe by Chef Paolo Griffa

Preparation of the guinea fowl. In a pan, roast the guinea fowl breasts still on the carcass, place them in a dish covered with dry straw, and cook in the oven at 180°C for about 20 minutes. Let rest for at least 20 minutes. Separate the breast from the carcass and brush it with guinea fowl broth. Sprinkle the guinea fowl breasts with freeze-dried corn, amaranth popcorn, and dandelion petals.

Preparation of corn cream. Sweat the shallots in a pan with garlic, ginger, and butter. Add the chipotle pepper, corn, and broth. Allow to cook for 20 minutes, then blend. Add the zest and strain.

Preparation of royal corn. Heat the corn base and mix the ingredients together. Pour into an 8 cm diameter round silicone mold. Steam in the oven at 85°C for 15 minutes, covering with aluminum foil. Let cool at room temperature before unmolding.

Preparation of saffron potatoes. Cut the potatoes into slices and shape them as desired. Melt the saffron in the white base and add the same amount (by weight) of vacuum-packed potatoes. Cook for 15 minutes at 85°C.

To finish Step 5 – Plating Place the thawed and warmed corn on the plate. Place the sunflower seeds in the center and finish with the marigold. Arrange the guinea fowl breast beside it. Serve with the guinea fowl sauce.