Stuffed Guinea fowl
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Ingredients
- 1.5 kg whole Guinea fowl
- 300 ml of white wine
- 280 g potatoes
- 150 g broccoli (romanesco type)
- 150 g golden onions
- 100 g Italian Mortadella
- 100 g carrots
- 75 g freshly grated Italian Pecorino Romano Cheese
- 30 ml extra virgin olive oil
- 25 g butter
- 15 g garlic cloves
- 10 g fine salt
- 10 g curly parsley
- 10 g lesser calamint
- 10 g sweet marjoram
- 5 g black pepper grains
- 4 Artichokes (Romanesco type)
- 1 lemon
Directions
- Bone the Guinea fowl, set aside the breasts and the legs, and break up the carcass.
- For the sauce, fry the bones in olive oil, add white wine, the finely chopped onion and a crushed garlic clove; simmer for an hour and a half and then filter.
- Clean and wash the Romanesco broccoli, sauté in a frying pan with garlic, olive oil and salt and set aside.
- Flatten the breasts and legs using a meat mallet, season and then stuff them with Pecorino Romano, Mortadella and the sautéed Romanesco broccoli and tie them up like small roast chickens.
- Remove the outer leaves of the Romanesco artichokes and place them in water and lemon juice; peel the potatoes and carrots and cut them up into “Pont Neuf” slices and blanch in slightly salted boiling water.
- In a copper saucepan melt the butter and the remaining olive oil, fry the stuffed Guinea fowl on a high heat until golden brown, add the white wine and the sauce and then season with salt and herbs and leave to cook on a moderate heat for 20 minutes.
- Drain the Guinea fowl, remove the string and cut it in half.
- Arrange the meat on one side of the plate, garnish with vegetables and the sauce topped with a knob of butter.
- Decorate with the herbs and serve.
Wine pairing suggestion
Velletri DOC red wine or Cesanese di Olevano Romano DOC
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