Guinea fowl in salmi' with spinaches
Ingredients for 4 persons:
- 700 gr of guinea fowl
- 40 gr of celery
- 40 gr of carrots
- 40 gr of onion
- 2 gloves of garlic
- 20 gr of capers
- 20 gr of anchovies
- 2 teaspoons of Lungarotti aromatic vinegar
- 3 dl of white wine
- 5 gr of rosemary
- 1 bay leaf
- 3 leaves of sage
- 300 gr of spinaches
- 1 dl of extra virgin olive oil
Procedure:
Debone the guinea fowl, dress it with salt and pepper and make a small cylinder. Roll up and tie with a twine.
In a saucepan, put all the vegetables chopped in cubes with the oil and the herbs, browned for some minutes. Add the meat and let it sear until golden brown. Pour with wine and cook over low heat for about 30 minutes.
When cooked, divide the meat from the sauce. Whip the sauce with aromatic vinegar, capers and the anchovy. Aside, sauté the spinaches with few oil for some minutes. Place on a platter and serve.
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