Guinea Fowl with Ricotta

Ingredients:

• 4 guinea fowl breasts
• 80 g ricotta
• ½ egg white
• 1 spoonful of cream
• 100 g of butter
• salt and pepper
• 30 g of olive oil
• Chives

Preparation:

Put the ricotta in a bowl, add the chopped chives, the cream, the egg white, salt and pepper. Mix well, place in a piping bag and put under the skin of the guinea fowl breasts. Then melt the butter in a pan and fry the breasts until they are slightly brown. Remove and let it cook in the oven for a few minutes at 180 ° C. Sprinkle with chives before serving.