Breast of guinea fowl stuffed with cappelletto, lard and pioppini mushrooms

Incise the chest of the Guinea fowl forming a pocket.

Separately cook the Cappelletto by placing it in cold water until it is covered, lighting over low heat and leaving it for 2 hours.

Let it cook and crumble it.

Put it in a bowl with a slice of bread, the egg, the parmesan cheese and mix.

Stuff the Guinea fowl breast pocket with the mixture and close it with a toothpick.

Brown it in a pan with butter and sage and finish cooking in the oven.

Add the mushrooms and cook 20 minutes in the oven at 170 degrees.

Serve with aromatic herbs and pepper.