Guinea Fowl Delight is a tasty and rich dish from the Tuscan culinary tradition. The guinea fowl is flavored with cured ham and slowly cooked in dry white wine and dry Marsala wine, which give it a unique flavor. The addition of sage and chicken livers further enriches the taste. Serve hot with fresh vegetable side dishes.
Salt the inside of the guinea fowl and place the sage inside; wrap it in the cured ham and brown it using only the white wine
Add the butter in pieces and cook until about three quarters done
Remove the guinea fowl and add the Marsala and the chicken livers to the sauce
When they are cooked, puree them to obtain a cream
Cut the guinea fowl into pieces, combine it with the cream and cook
Frying pan
Wooden spoon
Lid
Store in the refrigerator for up to 2 days
Typical dish of Tuscan cuisine
Italia, Toscana
| Energy (kcal) | 203.31 |
| Carbohydrates (g) | 2.39 |
| of which Sugars (g) | 2.39 |
| Fat (g) | 11.86 |
| of which Saturates (g) | 4.33 |
| Protein (g) | 17.59 |
| Fiber (g) | 0.05 |
| Sale (g) | 0.11 |
