Guinea fowl with sage is a tasty main dish typical of Tuscan cuisine. This dish involves cooking the guinea fowl together with bacon and sage to ensure an intense and irresistible flavor. The guinea fowl is slowly cooked with olive oil and butter, along with the other ingredients. The final result is a dish rich in flavors and aromas, perfect to enjoy on any occasion.
Salt and pepper the guinea fowl internally, adding a knob of butter mixed with 4-5 chopped sage leaves, and sew the opening
Wrap it with bacon and tie it with a few turns of white kitchen string
Place the guinea fowl in a baking dish with the oil, a knob of butter, the remaining sage leaves, and cook in a hot oven at 180 degrees for about an hour, turning it occasionally
Once cooked, remove the bird
Dilute the pan juices with a little hot water and blend with the remaining butter
Slice the breast, detach the wings and thighs, divide the back into four, and serve with the sauce
Accompanying wines: Alto Adige Merlot “Riserva” DOC, Sangiovese Di Romagna “Riserva” DOC, Aglianico Del Vulture “Vecchio” DOC
Pan
Wooden Spoon
Lid
Store in the refrigerator for up to 2 days
Guinea fowl with sage is a typical dish of Tuscan cuisine
Italia, Toscana
| Energy (kcal) | 212.14 |
| Carbohydrates (g) | 0.37 |
| of which Sugars (g) | 0.37 |
| Fat (g) | 13.27 |
| of which Saturates (g) | 2.79 |
| Protein (g) | 21.31 |
| Fiber (g) | 0.26 |
| Sale (g) | 0.01 |
