Roast guinea fowl is a tasty dish typical of Italian cuisine. Made with guinea fowl, pancetta, rosemary and sage, the result is a succulent and flavorful roast. Perfect to serve as a main course on special occasions or during the holidays.
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Clean the guinea fowl, season it with salt and pepper inside, and 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 white kitchen twine
Season with salt and pepper on the outside, then brown the guinea fowl in a pan with butter and oil
When it is golden, moisten it with half the wine
Let it evaporate, cover and cook over low heat for one hour
Ten minutes before removing from the heat, take off the pancetta slices so that the breast also browns
Dilute the cooking juices with the remaining wine and reduce by half
Pour the sauce over the guinea fowl cut into pieces and serve
Matching wines: Bramaterra DOC Chianti Classico DOCG Aglianico Del Sannio Beneventano DOC
Pan
Roasting Pan
Italia
| 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 |
