Guinea Fowl with Cream and Lemon is a classic Italian dish, typical of Tuscan cuisine. The guinea fowl is pan-cooked with butter and then served with a cream and lemon sauce that gives the dish a fresh and delicate citrus note. Perfect for an elegant dinner or a special occasion.
Clean and wash the guinea fowl
Dry it carefully
Cut it into pieces and brown them over high heat with the butter
Add salt and pepper
Cover, lower the heat, and cook for about an hour
Fifteen minutes before the end of cooking, add the cream and mix well so that it is absorbed by the meat
Arrange on the serving dish and sprinkle with lemon juice
Accompanying wines: Botticino DOC, Cerveteri Rosso DOC, Vesuvio Lacryma Christi Rosso DOC
Pan
Bowl
Knife
Italia
Energy (kcal) | 177.35 |
Carbohydrates (g) | 0.04 |
of which Sugars (g) | 0.04 |
Fat (g) | 8.93 |
of which Saturates (g) | 1.57 |
Protein (g) | 22.68 |