How to cook stuffed guinea fowl in the oven, ingredients and recipe preparation with porcini mushrooms, tomatoes and bacon, with the aroma of catmint and sage.
Ingredients for 4 people
- A guinea fowl of about Kg 1, 2
- Porcini mushrooms: gr. 300
- Ripe or peeled tomatoes: gr. 400
- Bacon with thin slices: gr. 50
- 2 cloves of garlic
- Sage
- Nepitella
- Olive oil
- Salt and pepper
How to make stuffed guinea fowl baked with mushrooms
Clean, flame, wash and dry the guinea fowl.
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Fill it with the whole garlics, some sage leaves, salt and pepper.
Bandage the breast with the bacon and tie it to keep it in shape during cooking.
Put it in a medium oven with 5 tablespoons of oil and cook it slowly for about half an hour.
In the meantime, in a capable pan, sauté a clove of garlic with the catmint in 8 tablespoons of oil.
As soon as it takes on color, add the cleaned and sliced mushrooms.
Salt, pepper and continue cooking for about a quarter of an hour.
Add the tomatoes and cook for another 20 minutes.
As soon as the guinea fowl is ready (wet it with white wine and sprinkle it often with the cooking sauce) cut it into small pieces (2 wings, two thighs, 2 hips, 2 breasts divided into 2 and the back in 2, for a total of 12 pieces) and put them in the saucepan with the mushrooms.
Keep on the fire for a moment and serve immediately.
