guinea fowl with grappa
ingredients - info
guinea fowl
pepper & salt
fresh sage
juniper berries
Parma ham
Season the belly cavity of the guinea fowl with salt and pepper.
Stuff with sprigs of sage, crushed juniper berries, a slice of
Parma ham and a shot glass of grappa.
Place the bird in an oven dish, cover with olive oil, season the
outside with salt and pepper and place in a hot air oven at
200°C for 45 minutes. Cover regularly with the cooking juices.
grappa
olive oil
lemon
carrots (three-coloured)
raddichio