Stuffed guinea fowl
Instructions
Fry the fillets of anchovies in a saucepan with 3/4 oil and a knob of butter, fresh focus for 2-3 minutes.
Add the sausage and shredded skin private, olives pitted and chopped, mushrooms cleaned and sliced and a rub of truffle.
Sprinkle the ingredients with salt and pepper, a ground moisten with a little white wine and let them taste all together, a high flame for 5 minutes.
Fiammeggiate la faraona, clean it, wash it inside out under running water, then dry it with absorbent kitchen paper.
Fill the abdominal cavity with the mixture, then close the opening cucendola with needle and thread.
Transferred to the bird in a greased baking oil, sprinkle with salt and pepper and rub with half a lemon.
Deployed on Guinea fowl in truffle slices and chopped parsley for Sage, and thyme, then ricopritene the chest with slices of bacon.
Cook the Guinea fowl in a preheated oven (180 degrees) for 1 hour, occasionally wetting it with a few tablespoons of the remaining wine.
Ten minutes from the end, remove the slices of bacon.
When cooked, remove the Guinea fowl from the oven, put it on a serving dish, with a vegetable contornatela cooked to taste and serve.
Ingredients and dosing for 4 persons
- 1 guineafowl
- 200 g of sausage
- 100 g of pitted green olives
- 300 g of mushrooms
- 100 g of bacon
- 50 g of butter
- 3 anchovy fillets
- 1 truffles
- 1 sprig of sage
- 1 sprig of thyme
- 1 sprig of parsley
- 1/2 cup of olive oil
- Salt
- Pepper
- 20 cl of dry white wine
- 1/2 lemon