Roman-style Guinea Fowl

Step by step recipe

1. Place the precooked wheat in the Rice, Pasta and Grains insert with 3 tablespoons of water.
2. Put water in tank 3 and start cooking.
3. Boil some water in a pan, take 2 or 3 large tomatoes and make a cut in the form of a cross in the bottom of the tomatoes (opposite side to the stalk). Immerse the tomatoes in boiling water for roughly 30 seconds, drain and immerse in very cold water. Remove the skin. Cut the tomatoes in half and remove the seeds.
4. Cut the artichoke hearts, which have previously been thawed, in small 1-inch cubes.
5. Cut the guinea fowl into small pieces.
6. Place the tomatoes in the steamer basket.
7. Place the guinea fowl in the steamer basket.
8. Place the artichoke hearts in the steamer basket.
9. Put water in tank 3 and start cooking.
10. Set aside the cooking juice.
11. Pour the content of the basket into the blending bowl.
12. Place the wheat into the blending bowl.
13. Place the olive oil into the blending bowl.
14. Add part of the cooking juice depending of the desired texture.
15. Blend the bowl content.