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Double breast of guinea fowl stuffed with porcini mushrooms

Double breast of guinea fowl stuffed with porcini mushrooms

Name: Double breast of guinea fowl stuffed with porcini mushrooms
Ingredients: 450g breast of guinea fowl; 100g Medium Sliced Sautéed Porcini Mushrooms "Troll"; 10 thin slices of bacon; 50g veal; 50g pork; 50g sausage; 2 slices of bread; 1 egg; 50g parmigiano cheese, grated; salt; pepper; nutmeg

Author: APCI - Associazione Professionale Cuochi Italiani

Ingredients

450g breast of guinea fowl
100g Medium Sliced Sautéed Porcini Mushrooms "Troll"
10 thin slices of bacon

for the stuffing

50g veal
50g pork
50g sausage
2 slices of bread
1 egg
50g parmigiano cheese, grated
salt
pepper
nutmeg

Method

Combine all the ingredients with the mushrooms and mix well, leaving a few mushrooms aside for garnish.
Lightly tenderise the two guinea fowl breasts. Season with salt and pepper, put the stuffing in the centre and fold over.
Wrap tightly in the slices of bacon to make a roll. Brown on all sides in oil, garlic and rosemary and then bake for 15 minutes at 170°C.
While the meat is resting, add the leftover mushrooms to the pan juices and use to make a bed, with the finely sliced meat on top. Garnish with polenta or vegetables as preferred.

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Double breast of guinea fowl stuffed with porcini mushrooms

Author: APCI - Associazione Professionale Cuochi Italiani

Ingredients

for the stuffing

Method

Products in this recipe

Medium Sliced Sautéed Porcini Mushrooms "Troll"