
Roast Guinea Fowl
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.
Ingredients
- Guinea fowl
1 - Sliced bacon
50G - Rosemaryto taste
- Sage
2Leaves - Butter
40G - Olive oil
3Tablespoons - Dry white wine
1Glass - Saltto taste
- Pepperto taste
Preparation
- STEP 1 OF 9
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.
- STEP 2 OF 9
Cover the breast with the remaining bacon and secure it with kitchen string.
- STEP 3 OF 9
Season with salt and pepper externally, then brown the guinea fowl in a pan with butter and oil.
- STEP 4 OF 9
When it is browned, pour in half the wine.
- STEP 5 OF 9
Let it evaporate, cover, and cook on low heat for an hour.
- STEP 6 OF 9
Ten minutes before removing from the heat, remove the bacon slices so that the breast also takes on color.
- STEP 7 OF 9
Dilute the cooking juices with the remaining wine and reduce by half.
- STEP 8 OF 9
Pour the sauce over the guinea fowl cut into pieces and serve.
- STEP 9 OF 9
Accompanying wines: Bramaterra DOC, Chianti Classico DOCG, Aglianico Del Sannio Beneventano DOC
Suggestions
Pan
Roasting Pan
General Information
Origin
Italia
Analysis
Attention
Macronutrients (100 gr)
Attention
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 |
- Proteins19.43g·64%
- Carbohydrates0.11g·0%
- Fats10.97g·36%
- Fibers0.05g·0%