Roast guinea fowl
Instructions
Clean the faraona, add salt, pepatela internally, fill with Rosemary, Sage, a slice of bacon and a knob of butter.
Cover the brisket with the remaining Bacon and tie them in place with the white kitchen Twine.
Add salt and pepper, then Brown the outside Guinea fowl in a pan with butter and oil.
When is colorful, add half the wine.
Let it evaporate, cover and cook over low heat for an hour.
Ten minutes before withdrawing from heat take out the slices of bacon to the browned brisket.
Diluted the cooking with the remaining wine and let reduce by half.
Pour the sauce over the sliced pieces Guinea fowl and serve.
Accompanying wines: Piemonte (wine) DOC, Chianti Classico DOCG, DOC Aglianico Del Sannio Beneventano.
Ingredients and dosing for 6 persons
- 1 guineafowl
- 50 g of sliced bacon
- Rosemary
- 2 leaves sage
- 40 g of butter
- 3 tablespoons of olive oil
- 1 glass dry white wine
- Salt
- Pepper