Stuffed guinea fowl drumstick in a Piave Fresco cheese sauce

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


  • 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


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.