Time: 1 ora e 50 minuti + tempo di riposo
Difficulty: media

Ingredients (for 6 people):
4 boneless guinea fowl
500 g of turnip greens
6 slices of cooked ham without gluten
2 carrots
250 g of fiordilatte mozzarella
60 g of hard stoned black olives
2 dl of Traditional Balsamic Vinegar of Modena D.O.P.
80 g of caster sugar
extra virgin olive oil
fine salt
black pepper in grains

Method
Arrange the boned guinea-fowl loin well spread on baking paper; place a second sheet of paper on top and beat them with a meat tenderizer to make them evenly thinner.

Remove the turnip tops from the hardest part of the stalks, wash them carefully and cook in boiling water for about 10 minutes; drain well, squeeze, chop coarsely and flavor with a pinch of salt.

Peel the carrots, peel and wash them, then divide them lengthwise first halfway and then into 8 strips; cook in boiling water for 8 minutes, then drain.
Stuff each guinea fowl with part of turnip tops, cooked ham and carrots; wrap each in a sheet of baking paper, stop them with kitchen string and place them on a baking sheet. Bake in the hot oven at 150 ° C for 40 minutes.
In the meantime, pour the vinegar in a small saucepan with the sugar and cook over a moderate heat for about 20 minutes; at the end, the mixture must have reduced by 70% and be very creamy.

Switch to the mixer the mozzarella cut into pieces, the rinsed olives, 4 tablespoons of oil and 2 ice cubes for 3 minutes; take the mixture from the jug and let it rest in the refrigerator for 30 minutes.

Cut the guinea fowl slices into 4-5 mm thick slices and arrange them in individual dishes; brush with the reduction of balsamic and complete with the cream of mozzarella and olives arranged in quenelle.

Chef's note:
the hard olives are olives with small stones, which are usually flavored and dried, so that they become dark and have a particular bitterish taste