faraona farcita con i suoi fegatini e purè di fagioli tondini
INGREDIENTS
(for 4 people)
- 1 Guinea fowl
- 100 g Pork lard
- 2 Slices of bread
- 1 Carrot
- Guinea fowl livers
- 2 Celery stalks
- Pork netting
- 1 Small glass of brandy
- Thyme; bay; garlic
- White wine
- Bean purée (tondini beans)
- Extra virgin olive oil
METHOD
- Sauté the livers in a pan with the oil, garlic, salt, pepper, bay and rosemary, deglaze with the brandy and let cool.
- Debone the guinea fowl taking care not to pierce the skin, split it in half, season with salt and pepper.
- Prepare the stuffing by cutting the vegetables and livers into thin strips, blend the lard with thyme, the bread soaked in milk and mix. With this mixture stuff the guinea fowl, taking care to leave the vegetables and livers in the center.
- Wrap it with the pork netting to form 2 small roulades.
- Sear it in a pan with a little oil, browning it on all sides, then transfer to the oven at about 200°C with garlic, rosemary and a little white wine; cook for 15–18 minutes.
- At the end, the roasting pan will contain the cooking juices which we will spread over a serving platter.
- Slice the guinea fowl and accompany with a purée of tondini beans.