Faraona bacon and pinot noir
Instructions
Fiammeggiate la faraona, clean it and season with salt, pepper and thyme.
Wrap it all with slices of bacon and bind them.
Let rest in refrigerator for 24 hours.
A very hot oven roasted Guinea fowl for 40 minutes without opening the oven to stop cooking, so that the Guinea fowl is crispy on the outside.
Remove from pan, degreased and deglaze with Pinot Noir.
Let dry for about half and add the meat, keeping it on fire again for a few minutes.
Strain the broth, salt and aggiustatelo let us melt a knob of butter.
Cut the Guinea fowl in 4 parts, arrange on the plates and sprayed with the Fund.
Ingredients and dosing for 4 persons
- 1 guineafowl
- 300 g of bacon sliced
- 50 cl of pinot noir wine
- 1 cup of brown fund
- 1 walnut butter
- Salt
- Pepper
- A Few Sprigs Thyme =