Guinea Fowl Roll in Porchetta Style with Eggplant Chutney and Sauteed Escarole

Method

1. Butterfly the guinea fowl breast by cutting it horizontally to open like a book, then gently pound it with your hands.
2. Season the breast with salt and pepper.
3. Prepare the stuffing: mix together small dice of leg trimmings, pancetta, and liver (all cut into small pieces).
4. Place the stuffing onto the butterflied breast, then roll it up tightly.
5. Wrap the roll in plastic wrap and refrigerate for about one hour so the filling compacts.
6. Remove the plastic wrap and wrap the roll in pork net (previously soaked in water and vinegar).
7. Place the roll on a Crisp plate (or baking dish) with a drizzle of olive oil, rosemary sprigs, and whole garlic cloves (cut a slit in the garlic). Season with salt.
8. Cook in the microwave (or oven) until golden and cooked through (the chef uses a special microwave with Crisp function).
9. For the eggplant chutney: in a pan with olive oil, add diced eggplant, a pinch of salt, some sugar, vinegar, ginger, lemon juice, orange zest, and mint. Cook until soft and sticky.
10. For the escarole: in another pan with olive oil, sauté a whole garlic clove (then remove it), add a bit of anchovy, then the escarole. Cook until wilted, adding a drizzle of olive oil.
11. Finish plating: place the sautéed escarole on the plate, add the chutney, then slice the guinea fowl roll and arrange on top. Optionally garnish with beetroot powder.