Guinea fowl with Grappa, sausage and mushrooms
First off, soak the dried mushrooms in to warm water a bowl with (for at least half an hour).
In a large pan, fry the onion in a little extra virgin olive oil, then add the pieces of guinea fowl and brown it on both sides.
At this point, add salt and pepper and add the tip of a teaspoon of cinnamon and nutmeg.
Simmer with red wine and let it evaporate.
Add the sausage into small pieces and cook for a few minutes then sprinkle with plenty of Grappa.
Let it cook (the lid should not cover the pan completely) for about 15 minutes.
Add the soaked mushrooms and add the water where they were soaked with a ladle, avoiding to take any sediment from the bottom of the bowl.Reduce the sauce of guinea fowl.
Cook for another 20 minutes. Generally speaking, cooking should be about further 45 minutes.
Recommended Grappa:
PO' di Poli Secca
Link to the recipe:
http://bricioledisapori.blogspot.it/2013/04/faraona-alla-grappa-con-salsiccia-e.html
- Ingredients:
About 1 kg guinea fowl in pieces
100 g sausage
60 g dried mushrooms
Grappa
Half glass of red wine
Nutmeg
Cinnamon
Salt
Pepper
1 onion
Extra virgin olive oil - Author:
- Lorena Terenghi
- Typology:
- Second course
- Preparation time:
- About 1 hour
- Notes:
