Guinea Fowl with Walnuts and Olives

Method

1. Sauté onion, zucchini, and bell pepper in olive oil with salt and pepper until softened but still slightly crunchy.
2. Lightly flour the guinea fowl pieces.
3. In another pan, melt butter and sear the floured guinea fowl pieces, spaced out, until caramelized.
4. Add cardamom, then walnuts and fresh olives. Continue to sear.
5. Combine the sautéed vegetables with the guinea fowl mixture.
6. Add guinea fowl broth and let cook for 15–20 minutes.
7. Finish with a drizzle of raw olive oil, chopped oregano and thyme, and coarse salt (Cervia salt). Serve.