Supreme of guinea fowl stuffed with Parma ham and cheese

Last Updated on November 22, 2024

Supreme of guinea fowl filled with sausage and cheese, seared in olive oil, then baked in the oven until tender.

Ingredients:

Rule for 4 servings: 4 pcs of beads in Supreme finish 120 g td>Sliced Parma ham 100 g of sliced hard cheese (parmesan, pecorino, mozzarella …) 1 piece large garlic clove 4 dcl chicken stock 1 sprig thyme olive oil pepper salt

Procedure:

1. Cut off the excess muscle from the cleaned guinea fowl supremes to expose the bones, cut off the knuckle ones and boil with the trimmed meat in 6 dcl of chicken stock along with one large clove of garlic and a sprig of thyme, reduce the sauce to about 8-10 tablespoons in volume, season with salt and pepper to taste, keep warm
2. Season with salt and pepper, cut a pocket in each breast, fill with slices of Parma ham and cheese
3. In a hot pan, fry the guinea fowl first on the side where the skin is and then on the other side
4. Place in an oven preheated to 180 °C for about 6-10 minutes
5. Serve the guinea fowl topped with the warm sauce.

Recommendation:

Serve as a side dish, for example mashed potatoes.

Note:

Supreme preparation: In gastronomy for poultry and game (feathered) meat, the Supreme treatment is often used – breast without breastbone with skin and top of wing. Thanks to the skin, the juices do not escape during cooking and the meat retains its tenderness. The first part of the wing gives the meat an exclusive look on the plate.