Recipes
Recipes
Stuffed guinea fowl drumstick in a Piave Fresco cheese sauce
Back to recipesIt 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.