Pane Guttiau Stuffed with Guinea Fowl

Method

1. Heat a drizzle of extra virgin olive oil in a pan.
2. Add the guinea fowl cut into julienne strips and brown it.
3. Add fresh rosemary, thyme and bay leaf and let the flavours infuse.
4. Add chopped shallot and cook until softened.
5. Remove the guinea fowl from the pan and set aside.
6. Cut cherry tomatoes in half, scoop out the seeds and place in a bowl.
7. Season the tomatoes with basil, salt, pepper and extra virgin olive oil; mix gently.
8. Grill the eggplants on a barbecue or griddle until charred and tender.
9. Lightly wet the pane carasau by passing it quickly under running water or dipping it for a second.
10. Slice a red onion thinly and dress with a few drops of raspberry vinegar.
11. Take a piece of wet pane carasau, place some guinea fowl in the centre and fold it like a cannolo.
12. On a serving plate, arrange a layer of grilled eggplant.
13. Add the tomato salad and the stuffed pane on top.
14. Garnish with the onion salad, a drizzle of spicy oil and a small herb bouquet.