Guinea hen with Castione-chestnuts

The restaurateur Sergio Valentini of the Locanda delle Tre Chiavi di Isera invites you to prepare this exquisite second course.

Ingredients for 8 people

• 1 boned guinea-fowl
• 300 g of boiled Castione-chestnuts without peel
• some lard slices
• chopped fresh rosemary
• salt and pepper
• 1 onion
• 1 dl of dry white wine
• extra virgin olive oil

Preparation

1. Lay the boned guinea fowl and open it widely, seasoning with salt and pepper, sliced lard, chopped fresh rosemary and the chestnuts in the middle
2. Wrap carefully and tie with a kitchen twine
3. Put it on a oiled pan with chopped onion
4. Bake in preheated oven at 180°. After 10 minutes pour the wine and let it cook for 30 minutes more
5. Let it rest 15 minutes until slice
6. Serve hot with its cooking season.

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