Locanda dell'Ambra
Ingredients and quantities

Quantities for 4 people:

  • 1 guinea-fowl, weighing about 1.2kg
  • 300g Porcini mushrooms
  • 100g chestnuts
  • 100g Fossa cheese
  • salt, pepper, parsley, garlic, rosemary

Chestnut-stuffed guinea-fowl

Type of recipe: Main courses


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Preparation method:

Debone the guinea-fowl. Peel the chestnuts and boil. Clean the Porcini mushrooms and dice then sauté in a pan with the extra-virgin olive oil, parsley and garlic.

Prepare the guinea-fowl stuffing by combining the chestnuts, grated Fossa cheese and mushrooms. Season with salt and pepper to taste.

Season the guinea-fowl with a mixture of chopped rosemary and garlic, salt and pepper, stuff with the mixture and tie up with some kitchen string. Cook in the oven for about 90 minutes at 170°C.



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