Guinea fowl with vegetables is a tasty first course typical of Lazio. This recipe includes the use of guinea fowl, green cabbage, lard, sausage, aromatic herbs, onions, carrots, and lard. The guinea fowl is cooked slowly with the vegetables and spices, making the dish rich in flavors and aromas. Perfect to enjoy during the winter months, this recipe is true comfort food.
Wash and chop the cabbage into large pieces; place it in a pan with a tablespoon of lard, 1 glass of water, salt, pepper, the bouquet of aromatic herbs, the spring onions, and the carrots
Let it cook for 10 minutes
Clean the guinea fowl and brown it over the heat for 20 minutes; then place it in a baking dish together with the mixture, adding the sausage cut into pieces and the salted lard cut into strips, and let it cook for 1 hour and a half
Pan
Knife
Cutting board
Store in the refrigerator in an airtight container
Typical dish of Lazio
Italy, Lazio
| Energy (kcal) | 530.3 |
| Carbohydrates (g) | 0.86 |
| of which Sugars (g) | 0.86 |
| Fat (g) | 54.69 |
| of which Saturates (g) | 18.57 |
| Protein (g) | 8.49 |
| Fiber (g) | 0.48 |
| Sale (g) | 0.59 |
