Faraona al latte (2)
Instructions
Cut the Guinea fowl in 4 parts.
In a pan saute the pancetta in oil and butter sweet focus.
Join the pieces of Guinea fowl and Brown well.
Season with salt and sprinkle with the brandy, let it evaporate and then pour in the marsala.
Cover the Pan and cook the Guinea fowl by combining the milk a little at a time until completely cooked.
Ingredients and dosing for 4 persons
- 1 faraona of 1000 g
- 4 slices of pancetta
- 30 g of butter
- 1 dram of brandy
- Olive oil
- 1/2 cup of marsala wine
- Salt
- 1 glass of milk