Guinea fowl with pineapple

Preparation:

Preparation: Heat the butter and oil in a saucepan and brown the guinea fowl cut into pieces. When they have browned, add salt and pepper, add the onion, carrot, celery, garlic and pineapple (keep two slices aside) cut into small pieces. Let it brown slightly, then pour in the broth. Cover and cook over low heat for an hour. Remove the meat and keep it warm. Remove the cooking liquid, pour it into the vegetable mill and put the cream obtained in the pan. Add the cream and thicken a little. Arrange the pieces of guinea fowl on the serving plate, cover them with the sauce and garnish with the remaining sliced pineapple. Accompanying wines: Le Marzane VdT Di Lombardia, Colli Piacentini Pinot Nero DOC, Salice Salentino "Novello" DOC.