Stuffed Guinea-fowl Breast
Ingredients
• 800 g guinea-fowl breast
• 150 g Ricotta
• 150 g Parmesan cheese
• Marjoram
• 50 ml olive oil
• Salt, pepper to taste
Preparation:
Cut thin lines into the guinea-fowl breast, add salt and pepper to taste. Stuff the meat with the Ricotta-Parmesan mixture and add some marjoram. Stitch the meat together and simmer it on olive oil for a few minutes. Then place the guinea-fowl in the oven and bake it at 180 degrees for 15-20 minutes. Let the meat cool off slightly then cut it into slices. Garnish with fried onion slices and thick red wine sauce.
