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Roman recipes

Hunter style guinea fowl with fresh spinach leaves

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1 guinea-fowl
250 g spinach
cherry tomatoes
black olives
rosemary
sage
vinegar
white wine
garlic
extra virgin olive oil
salt and pepper

Flash fry the guinea-fowl, chopped into pieces, in a pan on a high flame. Add salt and pepper, then garlic, oil, black olives, sage and rosemary. Brown for ¾ of its cooking time, then drizzle some wine and vinegar. Add the tomatoes, letting them wilt. Place the guinea-fowl on a plate on a bed of spinach, and serve.

Related to: Secound courses