Faraona cream and lemon
Instructions
Clean and wash the Guinea fowl.
Dry it carefully.
Cut it into pieces and saute it in focus with the butter.
Add salt and pepper.
Cover, lower the heat and cook for about an hour.
A quarter of an hour from the end of cooking add the cream and stir it well so that it is absorbed by the meat.
Arrange on serving platter and sprinkle with lemon juice.
Accompanying wines: Botticino DOC, Cerveteri Rosso DOC, Vesuvius Lacryma Christi Rosso DOC.
