Ingredients
- 10 guinea-fowl fillets
- 125 g Bresc Pesto di pomodori
- 25 g Bresc Basil puree
- 500 g Italian flour
- 5 large eggs
- 125 g Bresc Strattu di pomodoro
- 500 g wild spinach, washed
- 25 g Bresc Garlic chopped
- 25 g Bresc Shallot chopped
- 25 g Bresc Roasted garlic puree
- 3 dl cream
- 3 dl poultry glace
- 125 g butter
- olive oil
- grated Parmesan cheese
- balsamic syrup
- salt and pepper
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