Cream of red beans with mussels and croutons
by
43 recipes
Guinea fowl
ingredients
servings
4
Olive Itrana nera del Lazio Madama Oliva
40 grams
Thigh of guinea fowl
1 kilo
Fennel
400 grams
Dried tomatoes, in oil
30 grams
Celery
30 grams
Onion
50 grams
Carrots
50 grams
Garlic
2 wedges
Fresh mint
2 leafs
Olive oil
10 grams
Fresh sage
2 leafs
Fresh rosemary
1 sprig
second courses from Italy
Guinea fowl
Guinea fowl
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Perfect for an important lunch, the baked guinea-fowl is a real queen of Italian menus.
preparation
step 1
Brown the guinea-fowl thighs in the pan without oil, with celery carrots onion garlic aromatic herbs.
step 2
Put in a plate and finish cooking at 170 ° in the oven for 35 minutes.
step 3
Cut the fennel into strips, sauté in a pan with olive oil and dried tomatoes. Do not overcook to leave al dente.
step 4
When the guinea fowl thighs are ready, blend the vegetables with the cooking base.
step 5
Serve placing the fennel at the base of the dish lay the thigh and glaze with the cooking base decorate with the mint leaf.
