Guinea Fowl with Olives (Faraona con Le Olive)
Instructions
Clean the Guinea fowl and put inside a mixture of black and green olives in equal measure.
Place in a saucepan and cover with shredded tomatoes.
Add water, 2 spoons capers and cover with an inverted pot of equal diameter to achieve the effect.
Settle on the bottom, Cook for 30 minutes.
When serving, pass the cooking to blend and serve in a gravy boat.
Ingredients and dosing for 4 persons
- 1 guineafowl large
- 200 g of black olives
- 200 g of green olives
- 1 handful of capers
- 2 ripe tomatoes
- Salt
- Pepper