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Рецепт Guinea Fowl With Peverada Sauce ( Faraona Con Pererada Sauce )
by Global Cookbook

Guinea Fowl With Peverada Sauce ( Faraona Con Pererada Sauce )
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Ингредиенты

  • 1 1/2 kg guinea fowl
  • 6 Tbsp. extra virgin olive oil
  • 1 x onion finely minced
  • 1 x carrot finaly minced
  • 400 gm chicken livers (cleaned weight) finely minced
  • 100 gm speck cut into cubes
  • 4 Tbsp. chicken stock
  • 4 Tbsp. white wme
  • 1 Tbsp. white wine vinegar parsley coarsely minced
  • 1 x salt and freshly grnd pepper

Инструкции

  1. This dish is the gastronomuc speciality of Treviso a charming town not far from Venice. It is also famous for its radicchio that the local restaurants serve cooked in hundreds of diferent ways and sopressa a local type of salami. Guinea fowl is an elegant bird that somehow tastes more like pork than chicken. This is an easy to prepare Sunday lunch that I make using speck rather than sopressa.
  2. Preheat the oven to 200 degrees C 400 degrees F Gas 6.
  3. Singe the guinea fowl to ensure all the feathers are burned off and rub it with one Tbsp. of the oil and salt.
  4. Place in a roasting tin and cook in the oven for about 1 hour.
  5. Meanwhile in a pan heat the remaining extra virgin olive oil and sweat the onion over a low heat till transparent.
  6. Add in the carrots finely minced chicken livers and speck.
  7. Fry gently for 10 min then add in the stock wine and vinegar.
  8. Cook for a further 8 min.
  9. Remove from the heat add in the parsley and check the seasoning adding salt and pepper to taste if necessary.
  10. When the guinea fowl is cooked remove it from the oven and serve with the sauce and Cicoria in Umido (qv).
  11. Serves 4