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Receta Guinea Fowl With Peverada Sauce ( Faraona Con Pererada Sauce )
Add a photoRaciónes: 4
Ingredientes
- 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
Direcciones
- 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.
- Preheat the oven to 200 degrees C 400 degrees F Gas 6.
- Singe the guinea fowl to ensure all the feathers are burned off and rub it with one Tbsp. of the oil and salt.
- Place in a roasting tin and cook in the oven for about 1 hour.
- Meanwhile in a pan heat the remaining extra virgin olive oil and sweat the onion over a low heat till transparent.
- Add in the carrots finely minced chicken livers and speck.
- Fry gently for 10 min then add in the stock wine and vinegar.
- Cook for a further 8 min.
- Remove from the heat add in the parsley and check the seasoning adding salt and pepper to taste if necessary.
- When the guinea fowl is cooked remove it from the oven and serve with the sauce and Cicoria in Umido (qv).
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 159g | |
| Recipe makes 4 servings | |
| Calories 306 | |
| Calories from Fat 223 | 73% |
| Total Fat 25.12g | 31% |
| Saturated Fat 4.37g | 17% |
| Trans Fat 0.07g | |
| Cholesterol 345mg | 115% |
| Sodium 96mg | 4% |
| Potassium 278mg | 8% |
| Total Carbs 2.37g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 1.05g | 1% |
| Protein 17.34g | 28% |
