FILET DE PINTADEAU / STRACCIATELLA / SALSA CACIO E PEPE / CHICON - 1 PERS

Roasted guinea fowl breast, sliced and kept juicy, served with a peppery cacio e pepe sauce that coats the palate without heaviness. A spoon of stracciatella brings richness, while charred Belgian endive adds bitterness and snap for balance. It eats like a complete main course, layered, precise, and very satisfying. A Roman classic in spirit, cacio e pepe relies on one technique: emulsifying cheese, starch, and black pepper into a silky sauce. What you get : - Sliced guinea fowl fillet - Cacio e pepe sauce (cheese and black pepper) - Stracciatella - Roasted/charred endive (chicon) Portions : - 1 as a main course Serve it best : - Reheat the guinea fowl and endive gently in a 160°C oven for 8–10 minutes, covered. - Warm the sauce separately over very low heat for 2–3 minutes; do not boil. - Spoon sauce on the plate first, then the poultry and endive. - Add stracciatella at the very end, off the heat, so it stays fresh and creamy. Pairings : - White Burgundy (Chardonnay) : texture and gentle oak echo the sauce. - Verdicchio: crisp structure lifts pepper and cheese. - Light Pinot Noir: subtle red fruit works with guinea fowl and endive. - Alcohol-free: sparkling apple juice; acidity keeps the stracciatella clean. Allergens : - Milk (cheese, stracciatella); traces possible of gluten and eggs.