14 May

Guinea fowl with “cosce di monaca” plums

GUINEA FOWL WITH “COSCE DI MONACA” PLUMS

INGREDIENTS (for 6 people)

• 1 small guinea fowl around 1.2kg
• 400 grams of fresh sausages
• 3 slices of lard
• 10 ‘cosce di monaca’ (Montepulciano plums)
• Extra-virgin olive oil
• salt, pepper and natural herbs

PREPARATION

Bone the guinea fowl and stuff it with the sausages, lard, ‘cosce di monaca’, salt, pepper and natural herbs; sew and tie the guinea fowl. Season with extra-virgin olive oil. Cook in an oven at 180 °C for around 1½ hours. Serve sliced.

Recipe from the Contrada di S. Donato, by Vittoria Monami

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