Faraona al latte
Instructions
Cut the Guinea fowl in 4 pieces.
Put in a large saucepan, Saute oil and butter adagio the slices of bacon.
Add the Guinea fowl with the four pieces far apart from each other.
Brown them well, then add the brandy.
Let it evaporate, then add the marsala.
Cover and add the milk little by little, until completely cooked.
Ingredients and dosing for 4 persons
- 1 faraona of 1000 g
- 4 slices of pancetta
- 30 g of butter
- Olive oil
- 1 dram of brandy
- 1/2 cup of marsala wine
- 1 glass of milk
- Salt