Double breast of guinea fowl stuffed with porcini mushrooms

  • 450g breast of guinea fowl

  • 100g Demetra porcini mushrooms cooked in oil, garlic and parsley

  • 10 thin slices of bacon

For the stuffing:

  • 50g veal

  • 50g pork

  • 50g sausage

  • 2 slices of bread

  • 1 egg

  • 50g Parmigiano cheese, grated

  • salt

  • pepper

  • nutmeg


Combine all the ingredients with the mushrooms and mix well, leaving a few mushrooms aside for garnish.
Lightly tenderise the two guinea fowl breasts. Season with salt and pepper, put the stuffing in the centre and fold over.
Wrap tightly in the slices of bacon to make a roll. Brown on all sides in oil, garlic and rosemary and then bake for 15 minutes at 170°C.
While the meat is resting, add the leftover mushrooms to the pan juices and use to make a bed, with the finely sliced meat on top. Garnish with polenta or vegetables as preferred.