ROASTED GUINEA FOWL WITH BALSAMIC VINEGAR

GLUTEN FREE - LACTOSE FREE

Roasted guinea fowl with Balsamic Vinegar the queen of the festivities!

Ideal for delighting your guests during the festive season!

INGREDIENTS

Raw guinea fowl

Onion

Carrot

One slice of bacon

Juniper berries to taste

Bay leaves to taste

A sprig of rosemary

A drizzle of olive oil

A bottle of white wine

A drizzle of Vicolo dei Tornei 20 Balsamic Vinegar (buy it here)

PREPARATION TIME

3 hours

COOKING TIME

1 hour and 30 minutes

Click here for video recipe

Take a bowl and place the guinea fowl in pieces inside it [1]. Add onion, bay leaves, juniper berries and white wine [2]. Let it rest for at least 3 hours.

After the necessary time, put the guinea fowl in a baking dish, together with onion, carrots, bacon, rosemary and bay leaves. [3]

Bake in the oven for 1½ hours at 150 degrees [4]. Now your fragrant guinea fowl is ready [5].

Plate it [6] and add a drizzle of Vicolo dei Tornei Balsamic Vinegar [7-8].

That extra touch that will make your baked guinea fowl the queen of the festivities!

👉🏻 Buy now Balsamic Vinegar Vicolo dei Tornei 20

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