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24
Jun2014

Langhe Roero and Monferrato, UNESCO World Heritage site

Ingredients:
2 guinea fowl thighs, 200g of chanterelle mushrooms, 1 onion, butter, 4 shallots, a cup of red wine vinegar, 1 tablespoon of honey, white wine, beef broth, salt and pepper

Procedure:
Brown the guinea fowl after having seasoned it with salt and pepper. Cover with white wine and broth and then bake in the oven for about 20 minutes.
Meanwhile prepare the onion. Chop and sauté lightly until a light brown color is achieved. Separately, after you have cleaned and washed the mushrooms, chop them and sauté in the butter, then add the onion and cooked guinea fowl and reduce the sauce. Cook the shallots separately for a few minutes with the vinegar and honey.
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Jun2016
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22
Set2018
#Repost @grandcrupiracicaba ・・・ Ricossa Barbera D'Asti Um tinto leve e fresco, típico do Piemonte, aromas de frutas vermelhas, equilibrado e [...]

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