Guinea Fowl Rounds with Fine Red Onion Confit

Difficulty: average
Preparation time: 60 minutes | Cooking time: 80 minutes

Method
Finely chop the onion, carrot and celery and then sauté with a little oil. Lightly oil a pan and sauté the guinea fowl pieces; mix with the sautéd garlic (non c’e’ aglio nel sauté sopra); add balsamic vinegar and seasoning and cook over a low heat for approximately one hour, adding a little stock if required. Leave the guinea fowl to cool slightly before removing all the meat and chopping it finely. Add some of the vegetables and cooking juices to bind.
Beat the eggs with a pinch of salt and the milk and pour into a 28/30cm pan, lightly oiled. Cook on both sides for a few minutes. Place this frittata on silver foil and fill with the chopped meat then roll up and leave in the fridge for at least one hour.
To serve, slice into rounds and place on a dish, decorating it with a little red-onion confit and a few drops of balsamic vinegar.

Ingredients (For the filling):
½ guinea fowl
½ onion
1 small carrot
1 stick of celery
salt, pepper, bay leaf (non dice dove usare il’alloro), garlic
vegetable stock as needed
Modena balsamic vinegar
extra-virgin olive oil

For the rounds:
3 eggs
3tbs milk

Fine red onion confit