Recipe Details
. Cheese: Piave DOP
. Servings per: people
Intolerances
Without dry fruits
Without crustaceans
Ingredients
To make the stuffing:
4 boned guinea fowl drumsticks
100 g cured ham
cut into cubes
100 g stale bread
cut into cubes
10 g diced rosemary
1 egg
To make the dressing:
180 g Piave Fresco cheese
cut into cubes
270 g hot creamPreparation
Mix the cured ham, bread, rosemary and eggs to a smooth paste. Stuff the guinea fowl drumsticks with the paste obtained, using kitchen twine to close. Brown the meat with a drizzle of oil and then continue cooking in an oven at 150 °C for approximately 40 minutes. In the meantime, blend the Piave cheese with the hot cream to obtain a smooth sauce. Serve the guinea fowl with the Piave cheese dressing.