2 large cooked guinea fowl breast fillets, boiled or baked
2 slices of romaine lettuce
3 pieces of slightly stale white bread 1.5 cm thick
50 g Parmesan cheese (preferably real Parmigiano Reggiano)
5-6 anchovy fillets
2 garlic cloves
2 guinea fowl egg yolks
1 tbsp. white wine vinegar
extra virgin olive oil
120 ml of pure virgin olive oil
Salt, freshly ground black pepper
Cooking time - 25 min
Remove any dark or damaged leaves from the Romano; leave medium-sized leaves intact, and coarsely crimp the larger ones with your hands. Cover the prepared leaves with damp paper towels.
Remove the crusts from the bread and cut the crumb into 1.5 cm cubes. Pour 3 tablespoons of extra virgin olive oil into a frying pan and place 1 peeled and crushed (but not broken up into individual pieces) garlic clove. Heat the oil and garlic over low heat until the oil sizzles around it. Remove garlic, place bread cubes, season with salt; stirring constantly, fry until brown on all sides.
For the dressing, make sure all the ingredients are at room temperature. Grate 2/3 of the Parmesan on the finest grater. Crush the remaining garlic clove, peel and grind in a large mortar along with the anchovies into a paste, season with pepper and grind thoroughly.
Add the yolks and vinegar to a mortar and stir. Gradually add about 50 ml of extra virgin olive oil, a drop at a time with a whisk. You should have an emulsion. Now, in a thin stream, continue pouring in the clarified butter. Add grated parmesan to the emulsion. If you think the dressing is too thick, add a couple of spoons of warm water.
Slice the guinea fowl breast into neat slices. Place the salad leaves in a bowl. Season, stir, and arrange on plates. Place croutons and slices of guinea fowl on top.
Using a vegetable peeler or a slotted cheese knife, cut the remaining Parmesan into beautiful shavings and sprinkle over the salad.
A bit of advice
Add only a third of the dressing to the leaves; serve the rest separately - for everyone to season the salad as they see fit.