Stuffed guinea fowl drumstick in a Piave Fresco cheese sauce

It might take a little experience to stuff the guinea fowl.

Ingredients

4 boned guinea fowl drumsticks
100 g cured ham cut into cubes
100 g stale bread cut into cubes
10 g diced rosemary
1 egg
180 g Piave Fresco cheese cut into cubes
270 g hot cream

Preparation

4 servings – Difficult

Mix the cured ham, bread, rosemary and eggs to a smooth paste. Stuff the guinea fowl drumsticks with the paste obtained, using kitchen twine to close. Brown the meat with a drizzle of oil and then continue cooking in an oven at 150 °C for approximately 40 minutes. In the meantime, blend the Piave cheese with the hot cream to obtain a smooth sauce. Serve the guinea fowl with the Piave cheese dressing.