Faraona scented
Instructions
Cut the Guinea fowl and Brown in a large pan with olive oil, Rosemary and garlic.
Season with salt and pepper, wet with white wine and cook for about 10 minutes over low heat.
Meanwhile, finely chop the carrot, celery and parsley.
Add the meat and cook for 10 minutes in pan.
Add the chopped tomatoes and olives.
Finish cooking and serve piping hot.
Ingredients and dosing for 4 persons
- 1 guineafowl
- 100 g of black olives
- 2 cloves of garlic
- 1 carrot
- 1 sprig of rosemary
- 1 costa of celery
- Parsley
- 500 g of ripe tomatoes
- 1/2 cup of white wine
- Olive oil
- Salt
- Pepper