Roast guinea fowl is a tasty dish typical of Italian cuisine. Prepared with guinea fowl, bacon, rosemary, and sage, the result is a succulent and flavorful roast. Perfect to serve as a main course on special occasions or during holidays.
Clean the guinea fowl, season it with salt and pepper inside, and stuff it with rosemary, sage, a slice of bacon, and a knob of butter.
Cover the breast with the remaining bacon and secure it with white kitchen string.
Season with salt and pepper externally, then brown the guinea fowl in a pan with butter and oil.
When it is browned, pour in half the wine.
Let it evaporate, cover, and cook on low heat for an hour.
Ten minutes before removing from the heat, remove the bacon slices so that the breast also takes on color.
Dilute the cooking juices with the remaining wine and reduce by half.
Pour the sauce over the guinea fowl cut into pieces and serve.
Accompanying wines: Bramaterra DOC, Chianti Classico DOCG, Aglianico Del Sannio Beneventano DOC
Pan
Roasting Pan
Italia
| Energy (kcal) | 189.85 |
| Carbohydrates (g) | 0.11 |
| of which Sugars (g) | 0.11 |
| Fat (g) | 10.97 |
| of which Saturates (g) | 2.01 |
| Protein (g) | 19.43 |
| Fiber (g) | 0.05 |
