Baked stuffed guinea fowl
Meat
Ingredients
- Aceto Sopraffino Riserva
- 1 1.2kg guinea fowl
- 1 Sausage
- 100 g Minced beef
- 1 Guinea fowl liver
- 50 g Fresh chopped pancetta
- 1 Bay leaf
- 2 Sage leaves
- 1 Rosemary branch
- To taste Pepper
- 50 g Butter
- ¼ Red wine
- ½ Onion
- ½ Carrot
- 10 cl olive oil
Instructions
- Prepare the stuffing, brown the onion and carrot.
- Add the minced meat, let it simmer for 30 minutes.
- Brown the guinea fowl with oil, moisten with a little wine.
- Fill the guinea fowl with the meat sauce and tie it up.
- Place in a baking dish with the butter and herbs.
- Mix the rest of the wine with 10 cl. of Aceto Sopraffino Riserva.
- Place in the oven at 180° for 1 hour.
- Every 5 minutes with a brush, drop the wine and Aceto Sopraffino Riserva.
- Make sure the wine and vinegar wet the meat well.
Notes
From the experiments performed on the various types of meat, we found good results on white meat. The dish under consideration will be a stuffed guinea fowl. Only Aceto Sopraffino Riserva will be used in this recipe, which will be added cold during the cooking steps. We found that the use of Aceto Sopraffino Riserva greatly increased the flavor of the white meat of the guinea fowl, at the same time enhancing the persistence of the taste while also giving a hint of sweetness to the meat by adding a spicy aroma.
Organoleptic analysis
OUR VINEGAR
This elaborate dish got its real value. The Aceto Sopraffino Riserva, used cold, gave the meat and sauce a full and pleasant taste, making the dish prestigious.
