Seared Guinea fowl breast, celeriac gel, raspberry dressing and rainbow baby carrots

Method

For the Guinea fowl brest

• 1

  Clean the breasts of any remaining feather quills, season with salt and pepper, and rub into the meat. Sear in a pan with clarified butter and herbs on both sides, starting skin-side down. Deglaze with Segreti da Chef Il Mediterraneo and adjust seasoning with salt and pepper.

For the celeriac gel

• 1

  Peel and chop the celeriac, then cook in plenty of boiling salted water. Once tender, drain and blend until smooth, adjusting the taste with salt and Olitalia Extra Virgin Olive Oil. Return to heat, whisk in the agar-agar, and bring to a boil. Allow to cool completely until set, then blend once more to form a smooth gel..

For the raspberry dressing

• 1

  Caramelise the sugar in a pan, toss in the raspberries, and deglaze with the raspberry vinegar. Blend the mixture and pass through a fine chinoise sieve.

For the rainbow baby carrots

• 1

  Peel the baby carrots and blanch briefly in boiling water. Transfer to a smoking-hot pan, sautè with Olitalia Extra Virgin Olive Oil, and season with salt.