Guinea Fowl Delight is a tasty and rich dish from the Tuscan culinary tradition. The guinea fowl is flavored with prosciutto crudo and slowly cooked in dry white wine and dry Marsala wine, giving it a unique taste. The addition of sage and chicken livers further enriches the flavor. Serve hot with fresh vegetable sides.
Salt the inside of the guinea fowl and add the sage; wrap it in prosciutto and brown it in just the white wine
Add the butter in pieces and cook until 3/4 done
Remove the guinea fowl and add the Marsala and chicken livers to the sauce
When cooked, blend them to obtain a cream
Cut the guinea fowl into pieces, add it to the cream, and cook
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 |
