Guinea fowl with sage
Instructions
Salt and pepper the faraona internally by also adding a knob of butter mixed with 4-5 Sage leaves chopped and sew the opening.
Wrap it with pancetta and bind them with a few rounds of white kitchen Twine.
Place the Guinea fowl in a pan with oil, a knob of butter, the remaining Sage leaves and cook in a hot oven at 180 degrees for about an hour, turning occasionally.
When cooked, remove the bird.
Diluted the bottom of pan with a bit of warm water, stir with the butter.
Cut into slices the breast, remove the wings and thighs, divide into four back, and serve with the sauce.
Accompanying wines: Alto Adige Merlot "reserve" DOC, Sangiovese Di Romagna "reserve" DOC, Aglianico Del Vulture "old" DOC.
Ingredients and dosing for 6 persons
- 1 guineafowl
- 100 g of bacon
- 2 tablespoons of olive oil
- 40 g of butter
- 10 leaves sage
- Salt
- Pepper