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Guinea fowl




Olive Itrana nera del Lazio Madama Oliva

40 oz

find out more

Thigh of guinea fowl

1 oz


400 oz

Dried tomatoes, in oil

30 oz


30 oz


50 oz


50 oz


2 wedges

Fresh mint

2 leafs

Olive oil

10 oz

Fresh sage

2 leafs

Fresh rosemary

1 sprig

second courses from Italy

Guinea fowl

Guinea fowl

with meat high in potassium high in phosphorus

ready in

1 hour


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Guinea fowl

Perfect for an important lunch, the baked guinea-fowl is a real queen of Italian menus.

Guinea fowl step 1

step 1

Brown the guinea-fowl thighs in the pan without oil, with celery carrots onion garlic aromatic herbs.

Guinea fowl step 2

step 2

Put in a plate and finish cooking at 170 ° in the oven for 35 minutes.

Guinea fowl step 3

step 3

Cut the fennel into strips, sauté in a pan with olive oil and dried tomatoes. Do not overcook to leave al dente.

Guinea fowl step 4

step 4

When the guinea fowl thighs are ready, blend the vegetables with the cooking base.

Guinea fowl step 5

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.

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