Guinea Fowl with Pistachio-Parm Clusters

• When the vegetables are done, deglaze the oven dish with half of the balsamic vinegar.
• Chop the onion in the meantime.
• Heat a drizzle of olive oil in a deep frying pan over low heat and fry the onion for 2 minutes.
• Stir in the orzo and fry for 1 minute over medium heat, then deglaze with the rest of the balsamic vinegar.

• Pour in the stock and cover with the lid, then allow to cook for 10 - 12 minutes over low heat, stirring regularly.
• Add more water as necessary if it seems too dry.
• Stir in the aglio e olio* and the mascarpone, then season to taste with salt and pepper.

*Take care, this ingredient is spicy! Use as preferred.

• Pat the guinea fowl dry with kitchen paper, then season with salt and pepper.
• Melt a knob of butter in a frying pan over medium-high heat.
• Fry the guinea fowl on its skin for 4 - 5 minutes, then flip and fry for another 4 - 5 minutes.
• Remove from the pan and allow to rest under aluminum foil.

• Discard the rosemary sprig and finely chop the leaves.
• Grate the cheese and finely chop the pistachios.
• Heat a clean frying pan over medium-high heat and toast the pistachios for 2 - 3 minutes.
• Add the rosemary and half of the cheese. Fry for 1 - 2 minutes, stirring regularly, until the cheese is partially melted and clusters have begun to form.