Cream of red beans with mussels and croutons
second courses from Italy
translated by Italian with
Perfect for an important lunch, the baked guinea-fowl is a real queen of Italian menus.
Brown the guinea-fowl thighs in the pan without oil, with celery carrots onion garlic aromatic herbs.
Put in a plate and finish cooking at 170 ° in the oven for 35 minutes.
Cut the fennel into strips, sauté in a pan with olive oil and dried tomatoes. Do not overcook to leave al dente.
When the guinea fowl thighs are ready, blend the vegetables with the cooking base.
Serve placing the fennel at the base of the dish lay the thigh and glaze with the cooking base decorate with the mint leaf.