Guinea fowl ragout

DIFFICULTY Medium
TIME PREPARATION 30-45 MIN
TIME COOK 30-45 MIN
EQUIPMENT Cutting board, Crescent knife, Peeler
CATEGORY Sauce, Meat

INGREDIENTS for 5 persons
Guinea fowl
1 carrot
1 large onion
Celery
2 garlic cutters
1 / 2 kg ripe tomatoes
Parsley
Timo
Ham (2 / 4 chopped medium-thick slices or 1 slice thick top)
1 glass of white wine (if you like Port or Marsala)
Peppercorns (6-7 grains)
Cloves (2-3)
Extravergin Oil
Vegetal Broth
Butter
Flower cornstarch or rice flour
DIRECTIONS
Cut carrot, onion and celery into small pieces (cubes of about 3-4 mm)
Cut the ham cubes also
Add pepper, cloves, chopped parsley, olive oil and butter
Cook over medium heat in a nonstick apentola (larga. must uphold the rabbit)
Add the Guinea fowl (cut in pieces) sauté and add the salt.
When will 'nicely browned add the wine, add the broth has evaporated and then continue cooking over low heat for about 30-40 minutes.
If you were to dry add more broth upto the cooking time.
To cool the Guinea fowl.
Chop and add the Guinea fowl agains its sauce.
This sauce can 'be used both on pasta, gnocchi or ravioli filling
SUGGESTION MENÙ VINE