Guinea fowl with artichoke (2)
Instructions
Boneless la faraona, add salt and pepatela internally.
Clean the artichokes, leaving only the heart, season in a pan with 3 tablespoons of olive oil and a clove of garlic.
Finally, Sprinkle chopped parsley, salt and pepper in moderation.
Let them cool and put them into guineafowl.
Sew the opening and tie the bird with white kitchen Twine to keep them in shape.
Then place them in a pan with two tablespoons of olive oil, chopped Bacon, butter, the garlic and Rosemary.
Put in a preheated oven at 200 degrees and let it fry the Guinea fowl on one hand and on the other.
Then drizzle with wine and continue cooking at 170 degrees for about an hour.
Remove any twine, cut the sliced brisket a little thick, remove the wings and thighs, then split back into four pieces.
Place everything on the serving dish and cover with the hot cooking sauce.
Serve immediately.
Accompanying wines: the presence of artichokes require special combinations to avoid the contrast with their tannins: Bardolino Novello DOC, "Novello Di Toscana, VdT Preview Lizzano" Novello "DOC.
Ingredients and dosing for 6 persons
- 1 guineafowl
- 5 artichokes
- 5 tablespoons of olive oil
- 30 g of butter
- 2 cloves of garlic
- 1 sprig of parsley
- 2 slices of bacon
- 1 sprig of rosemary
- 1/2 cup of dry white wine
- Salt
- Pepper