5/5

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

Preparation time: 1 hour and 30 min

Difficulty

people 4

Difficulty

Preparation time: 1 hour and 30 min

people 4

Method

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. 

Ingredients

  • 200g cappelletto
  • 100g lard
  • 800g breast of guinea fowl
  • 400g pioppini mushrooms
  • 100g parmesan cheese
  • 1 egg
  • 1 pancarrè slice
  • Salt
  • Pepper
  • Oil
  • X