Guinea fowl stuffed with walnuts

09631 GUINEA FOWL STUFFED with NUTS INGREDIENTS for 8 PERSONS 1 bone 300 g Guinea mascarpone cheese, 300 g of chicken breast, 300 g of mortadella, 1 small glass of brandy, 1 egg, 2 tablespoons cream, 2 tablespoons Parmesan cheese, 40 g Walnut kernels, 3 sprigs of parsley, 3 tablespoons of olive oil, 1 cup of white wine, 1 tablespoon butter, 1 tablespoon of starch potatoes, sprinkled with pepper, 3 3 pinches of salt.

Wash chicken breast, dry, 1/3 riducetene into cubes of 2 cm.

Cut into cubes the same size even 1/3 of mortadella.

Place the cubes in a bowl, moisten with brandy and leave to stand for 30 minutes.

Put the chicken breast and mortadella left in garbage disposals; You can also chop them with a knife or with the Crescent, trying to get a compound as late as possible.

Pour the mixture into a bowl, add the mascarpone cheese, beaten egg, parmesan and cream.

Add the parsley leaves, washed, dried and chopped.

Add the walnuts, divided into 2/3 parts to chicken and sausage cubes, drained by brandy (keeping aside the marinade brandy).

Season with a pinch of salt and pepper and stir with a fork to mix well.

Pass the skin of the bird on the gas flame for bruciacchiare residues of feathers, delete parts of feathers stuck into the skin using tweezers and wash in cold water, Guinea to the outside and inside.

Wash very gently to avoid damaging the skin.

Dry it with a towel or kitchen paper, outside and inside.

Squirt inward with the marinade after brandy flavored with a pinch of salt and a sprinkling of pepper.

Let rest in refrigerator for 20 minutes.

Push the boneless wings inside and sew the two openings with a needle and thread.

Sew the opening at the base of the neck; fill the Guinea fowl with the filling from the rear opening, introducing using a spoon.

Press the stuffing with the back of spoon to leave no gaps.

Start to fill for the first legs.

Sew with needle and thread the rear opening, stamped with the needle in the skin of Guinea fowl at several points so the skin does not break during cooking.

Heat the oven to 220°, line a baking pan with a sheet of baking paper, wet and well wrung out, grease the paper with a tablespoon of oil and grease, with the remaining oil, the skin of Guinea fowl, seasoned with salt and pepper.

Place in bread pan and gilds in oven for 20 minutes, half-cooked voltandola with two spoons.

The skin should be clean, evenly.

Squirt with half of the wine, lower the oven temperature to 170° and continue cooking for 60 minutes, basting occasionally with a spoon of wine.

To make the most flavorful, voltatela preparation 2/3 times and also add cooking which has formed in the pan.

Remove the Guinea fowl from oven, wrap it in a piece of foil and let it rest for 10 minutes.

Strain the broth through a strainer, pouring it into a pan.

Remove the Guinea fowl of aluminium, retrieve the liquid leaked and combine it to cooking.

Heat on medium flame, mix the butter mixed with the starch and let thicken for 1 minute.

Cut the Guinea fowl into slices, place, along the inside, on a serving platter.

Sprayed with the prepared sauce and serve.