Dandelion and pimpernel salad, roast guinea fowl, beetroot, lentils and potatoes with pumpkin seeds paired with IGP Toscano
Olive oils are like that. As soon as you’ve got to know one, another one immediately comes along, ready to delight your taste buds. Our Chef Monika Filipinska is used to it, so she’s back, after Nocellara, to recommend another of Dievole’s extraordinary olive oils: IGP Toscano. Imagine a slight piquancy that teases the taste buds and dissolves, leaving behind a walnut-flavoured trail. Got it? Now let’s find out how to pair it with a delicious recipe.
Ingredients: 2 guinea fowl breasts, 200 g wild salad leaves, 4 small beetroots, 4 potatoes, pumpkin seeds, salt, pepper, Olio IGP Toscano, wine vinegar.
Cook the boned guinea fowl breasts and season with a pinch of salt, pepper and rosemary. Keep an eye on the clock: cook them sous vide for 3 hours at 64° and at 190° in the oven for the last 7 minutes (or just cook them in the oven at 180° for about 30 minutes). Set the guinea fowl aside to cool and slice at an angle. Boil the beetroot and potatoes separately in salted water, let cool and cut into cubes. Toast the pumpkin seeds. Place all the ingredients in a bowl and dress with oil, vinegar, salt and pepper.
So, how did it go with the recipe? What did you think about the IGP Toscano pairing? Remember that, until 25 July, you’ll find this oil and four others in the DiEVOle set, which can be used for tastings and to make the recipes in the weeks ahead!
You’ll find them here ->https://dwineclub.it/campaigns/this-is-dievole/en