Faraona al vino rosso
Instructions
In a pan heat 30 g butter with the olive oil, pancetta and chopped onions.
Cut the Guinea fowl pieces, sprinkle with flour and saute it for a quarter of an hour in the sauce.
Add salt, pepper, season with a pinch of nutmeg and wet with wine.
Cover and cook over low heat for an hour.
Take the meat from the Pan and keep warm.
Dilute the broth with a little warm water, add the mushrooms soaked and well drained, chopped sausage, butter, and Cook 20 minutes.
Indoor Guinea fowl served with sauce.
Accompanying wines: Roero Superiore DOC, Torgiano Cabernet Sauvignon DOC Montepulciano d'Abruzzo Rosso Riserva "DOC".
