Guinea fowl with mascarpone
Instructions
Mix the mascarpone cheese with a glass of brandy and stuffed the Guinea fowl.
Sew the opening, linked the bird with white kitchen string and cook in a pan with the butter.
Add salt and pepper.
Add the Rosemary, cover, lower the heat and cook for an hour, turning the Guinea fowl every now and then.
When ready, put it on a hot serving dish, sprinkle with the remaining brandy and fiammeggiatela.
Accompanying wines: Valcalepio Rosso DOC Latisana, Friuli Cabernet Sauvignon DOC, Rosso Di Montalcino DOC.
Ingredients and dosing for 6 persons
- 1 guineafowl
- 150 g of mascarpone
- 30 g of butter
- 2 cups of brandy
- Rosemary
- Salt
- Pepper