Lose weight ...

... without a diet? Be good to
yourself. more...
         

Articles - Gourmet Pleasures:

North African nomads known as the Berber have been using the Tagine for thousands of years. Meat
These pieces of raw cocoa bean may well be produced without sugar but they are not exactly
Preparing the perfect risotto is a real art form. The rice mustn’t have too much bite, but it
What would a Greek salad be like without olives? It is impossible to imagine Mediterranean cuisine
Bright red and sweet, with a beguiling scent and melt-in-your-mouth softness – the description

GUINEA FOWL WITH RADICCHIO AND SAUSAGE


Ingredients

1 guinea fowl (better if boned)

2 sausages

1 head of radicchio

Dry white wine

Rosemary, sage, onion, carrot, celery

Oil 

Salt & pepper 

Herbs

Method

Bone the guinea fowl and salt. Wash the radicchio, cut into 4 wedges and sauté gently it a pan or cook it on low heat in oven. Stuff the guinea fowl with the sausage meat and radicchio. Tie up the guinea fowl with kitchen string. In a non-stick pan, put a little EVO oil and add the herbs and vegetables washed and coarsely chopped. Brown the guinea fowl in a skillet over high heat, season with salt and pepper and sprinkle with white wine. Transfer everything to a baking dish and complete cooking in the oven at 180° for about 1 hour (70° to the heart). Prepare an accompanying sauce with butter, white wine and corn starch. To serve pour sauce onto a warm plate, place guinea fowl slices on top and garnish with radicchio leaves.

By Baita E Salmaso

www.kesseboehmer.com