FOWL STUFFED MUSHROOMS

DIFFICULTY difficult
TIME PREPARATION 2 Hours
TIME COOK 40/50 min
EQUIPMENT 1 baking tray - Baking paper - Sewing needle resistant - Twine Food - 1 pot - 1 bowl
CATEGORY Meat

INGREDIENTS

1 kg boneless guinea

500 gr. porcini mushrooms (even frozen if you do not have fresh)

300 gr. Stale bread (unless you use stale bread Tuscan style bread toast (6/7 slices), but do not use bread baguette type)

100 gr. Parmesan

1 egg

5 or 6 slices of Mortadella (sliced thin). If you feel like it you can replace it with ham

salt and pepper

thyme (fresh is best but you can also use dried)

Garlic (2 pieces)

Rosemary

Extra virgin olive oil

Milk (to soften the bread)

DIRECTIONS

For the stuffed:

Put the mushrooms in the pot add a little olive oil and thyme.

Bake for about 10 minutes (or until dry but you will not be dry) at the end with salt.

Them cool (15 minutes)

Soak the bread with milk (you must obtain a fairly thick so add the milk slowly)

Add the mushrooms. Parmesan, egg and pepper to taste with salt and thyme.

Must be composed of a compact otherwise it will break when you cut the guinea fowl.

Let rest in refrigerator 1 to 2 hours

Wash the guinea fowl and dry.

Sew the back where the skin is not consistent

Lined the guinea fowl with mortadella

Fill with the prepared stuffing and gradually begin to sew so that the stuffing does not pop out (it is important that points of stitching are tight and close together)

When you have filled and closed the filling massage (gently) so that it distributes evenly

Tie the wings and thighs

Put it in the oven with garlic, rosemary and grease it with little 'oil.

Let it cook on medium-high temperatures (200/210 °) until they have the skin well browned (about 40 minutes)

From time to time, moisten with its sauce.

Remove from oven and let rest for at least 12 hours.

Cut into slices about 1.5 cm thick and serve warm or falls with its sauce.

SUGGESTION MENÙ VINE