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Receta Guinea Fowl With Grappa
by Global Cookbook

Guinea Fowl With Grappa
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Ingredientes

  • 1 x Guinea Fowl
  • 4 Tbsp. butter
  • 2 sprg fresh Rosemary
  • 2 sprg fresh Sage
  • 2 Tbsp. rock salt
  • 3 x strips of Pancetta String to tie the legs of the bird together and to secure the pancetta
  • 1 x salt and pepper to taste
  • 2 c. extra virgin olive oil of a bottle of Grappa

Direcciones

  1. Preheat oven to 200 degrees Celsius. You will need to increase the temperature to 250 degrees Celsius for the last 15 min of cooking.
  2. Place the fresh sprigs of rosemary and sage in the cavity of the guinea fowl.
  3. Roll 11/2 Tbsp. of butter in the rock salt and place the butterball into the cavity of the guinea fowl.
  4. Secure the legs of the fowl together with string.
  5. Over each breast of the fowl place strips of pancetta (the pancetta helps keep the fowl moist). Secure the pancetta to the fowl with the remaining string.
  6. Add in the remaining butter to the breasts of the fowl, and sprinkle with salt and pepper.
  7. Pour 1/2 the bottle of extra virgin olive oil over the entire fowl.
  8. In a warm pan sear both sides of the fowl, about five min on each side till nice and brown.
  9. Place fowl, in a glass roasting dish and pour the grappa over it.
  10. Bake in the oven for 30 min at 200 degrees Celsius, and then increase the temperature to 250 degrees Celsius for the last 15 min.