Italian Stuffed Guinea Fowl Recipe
Guinea Fowl comes stuffed with a mixture of Gorgonzola, mascarpone and Prosciutto in this rustic Italian dish from Theo Randall
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Cooking tools:
- Microplane
- Oven
- Stove
- Mixing bowl
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Pot
- Colander
- Spoon
- Plate
- Citrus press
Ingredients
- 1 lemon, juiced and zested
- 100g of mascarpone
- 80g of Gorgonzola Piccante
- 1 guinea fowl, 1.2- 1.4kg, deboned
- 4 slices of prosciutto
- olive oil
- 4 slices of sourdough bread
- 400g of cavolo nero, stems removed
- 1 garlic clove, sliced
- 75ml of chicken stock
- 4 sprigs of thyme, chopped
- 150g of chestnuts, roasted and broken into pieces
- salt
- pepper
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