A "traditional dish" as a Christmas roast, the most requested Ancient Butcher Ghioldi of Modena
Category: Ready to cook
Article by E. Benedetti
(Article page 94)
Traditional Christmas as roast stuffed guinea fowl is one of the most popular ready to cook the Old Butcher Ghioldi of Modena, not only for the holiday season but also during the other months. Perhaps the secret lies in the flavor of the filling that marrying at Guinea fowl meat makes this dish unique, easy even in baking.
For more information:
Ancient Butcher Ghioldi
Via Trivellari, 5 - Modena center
Tel: 059 4279499
• 1 boneless fowl
• veal, pork, beef
• Parmigiano-Reggiano cheese
• fresh bacon lying
• Ancient Taste Ghioldi (spice mix)
Take a medium-sized guinea fowl and disossarla starting from the chest. Proceed with boning thighs and left intact only the wings. Proceed with the preparation of the dough by combining ground veal, beef and pork, milk, eggs, Parmesan cheese, bread crumbs, ham and sausage. Lay the boned guinea fowl and stuff it with the mixture then close it and spread over the fresh bacon. Tie with double knot (for a better grip to the tip of the fork to turn during cooking) along with a sprig of rosemary.
Place the stuffed guinea fowl in a baking pan previously greased or sprinkled with plenty of oil, combined with two cloves of garlic. Bake in preheated oven at 180 ° C for about 2 hours. Keep it wet with a good red wine or white wine or light beer. Once you reach a golden color, cooked, remove the string, cut into slices and put in the oven for another 10 minutes. Serve piping hot with his sauce.