Guinea fowl with Green Sauce
Instructions
Cut the Guinea fowl and saute it with 30 g of butter, three tablespoons of olive oil, some Sage leaves and a stick of celery chopped, salt and pepper.
Spray every once in a little wine.
In another pan heat the same amount of butter and oil and bake for 40 minutes at the whole onions, potatoes and diced pumpkin, salt and pepper.
Combined vegetables and Guinea fowl in a container, Cook in the oven at 180 degrees for about half an hour.
Accompanying wines: Nebbiolo d'Alba DOC, Rosso Conero DOC, Aglianico Del Vulture DOC.
Ingredients and dosing for 4 persons
- 1 guineafowl
- Some leaves of sage
- 1 costa of celery
- 3 tablespoons of olive oil
- 30 g of butter
- 8 spring onions
- 3 potatoes
- 300 g of pumpkin
- White wine
- Salt
- Pepper