Faraona pineapple
Instructions
In a pan heat butter and oil in saucepan and Guinea fowl, cut into pieces.
When they have browned, add salt and pepper, add the onion, carrot, celery, garlic and pineapple (keep by two slices) into small pieces.
Be slightly Brown, then wet with the broth.
Cover and cook over low heat for an hour.
Remove meat and keep warm.
Remove the cooking, pour it in the Pan and put Mashers the cream.
Add the cream and let thicken a little.
Place the Guinea fowl pieces on a serving dish, cover with the sauce and garnish with the remaining pineapple into slices.
Accompanying wines: The VdT Marzane Di Lombardia, Colli Piacentini Pinot Nero DOC, Salice Salentino "Novello" DOC.
