Guinea fowl All'ortolana
Recipe second for 4 people based on Guinea fowl - cooking method oven.
Preparation:
Preparation: Cut the guinea fowl into pieces and brown them with 30 g of butter and three tablespoons of oil, a few sage leaves and a stalk of chopped celery, salt and pepper. Sprinkle a little wine every now and then. In another saucepan, heat the same quantity of butter and oil and cook for 40 minutes with the whole onions, potatoes and diced pumpkin, salted and peppered. Combine vegetables and guinea fowl in a container, cook in the oven at 180 degrees for about half an hour. Accompanying wines: Nebbiolo D'Alba DOC, Rosso Conero DOC, Aglianico Del Vulture DOC.
Ingredients:
Ingredients: 1 Guinea Fowl - Some Sage Leaves - 1 Celery Stick - 3 Tablespoons Olive Oil - 30 G Butter - 8 Small Onions - 3 Potatoes - 300 G Pumpkin - White Wine - Salt - Pepper
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