1,3 kg boned gunea-fowl

250 gr minced veal

300 gr sausage

300 gr mushrooms

4 sandwich slices

milk

Parmigiano Reggiano

1 big onion

1/2 glass of white wine

rosemary

parsley

salt, pepper

olive oil

 

Soak the sandwich slices into the milk, and sqeeze the exceeding milk. Transfer in a medium bowl mixing with minced veal, sausages, 1 tablespoon of Parmigiano, salt and pepper. Stuffed the guinea fowl with this mixture and sicure with kitchen string, sewing with a needle if necessary. Transer the guine fowl in a rosting pan adding the finely chopped  onion, rosemary and seasoning with salt, pepper and olive oil. Cook for 20 minutes high temperature. Add the cleaned mushrooms and white wine. Cook for 1 hour high temperature. Serve hot tossed with fresh minced parsley.

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Chiara Tomassetti

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