Double breast of guinea fowl stuffed with porcini mushrooms

Author: APCI - Associazione Professionale Cuochi Italiani

  1. 450g Breast of guinea fowl
  2. 10 Thin slices of bacon

For the stuffing

  1. 50g Veal
  2. 50g Pork
  3. 50g Sausage
  4. 2 Slices of bread
  5. 1 Egg
  6. 50g Parmigiano cheese, grated
  7. Salt
  8. Pepper
  9. 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.