Guinea fowl stuffed with raisins
Instructions
Keep soaking the raisins in a small glass of brandy with a little water.
Cut up the sausage, mix with the wet and Crumb well squeezed, half raisins, a pinch of Rosemary, thyme, parsley and chopped Sage.
Mix everything with an egg, salt, pepper and a pinch of nutmeg.
Fill with the mixture the faraona, sew the opening, bind them with the white kitchen Twine.
In a saucepan heat the butter with the oil in the saucepan, and volatile.
Add salt and pepper and sprinkle with the brandy.
Cook over low heat for about an hour.
Halfway through the cooking, turn the faraona, sprinkle with raisins.
Cut into slices the bread, remove the wings and thighs.
The accompanying wine: Dolcetto Delle Langhe Monregalesi DOC, Isonzo Refosco, Pollino DOC Superiore DOC.
