Roast guinea fowl is a tasty and typical dish of Italian cuisine. Prepared with guinea fowl, pancetta, rosemary, and sage, the result is a succulent and flavorful roast. Perfect to serve as a main dish on special occasions or during holidays.
Clean the guinea fowl, salt and pepper it inside, stuff it with rosemary, sage, a slice of pancetta, and a knob of butter
Cover the breast with the remaining pancetta and secure it with kitchen string
Salt and pepper the outside, then brown the guinea fowl in a pan with butter and oil
When browned, splash it with half the wine
Let it evaporate, cover it and cook on low heat for an hour
Ten minutes before taking it off the heat, remove the pancetta slices so that the breast gets color too
Dilute the cooking juices with the remaining wine and reduce by half
Pour the sauce over the guinea fowl cut into pieces and serve
Recommended wines: Bramaterra DOC, Chianti Classico DOCG, Aglianico Del Sannio Beneventano DOC
Pan
Roasting Pan
Italy
| Energy (kcal) | 267.06 |
| Carbohydrates (g) | 0.44 |
| of which Sugars (g) | 0.44 |
| Fat (g) | 23.39 |
| of which Saturates (g) | 10.79 |
| Protein (g) | 1.63 |
| Fiber (g) | 0.05 |
| Sale (g) | 0.02 |
