Ingredients
- 1 pc Faraona
- 370 g Pumpkin pulp
- 3 pcs Dried macaroons
- Grated Parmesan
- Bread crumbs
- Dry white wine
- Fresh chervil
- Peanut oil
- Extra virgin olive oil
- salt
- pepper
Cut 270 g of pumpkin into thin slices, put it in a saucepan covered with water and boil it for 15 ′. Dice the remaining pumpkin and roast them in a pan with a tablespoon of extra virgin olive oil for 3-4 ′.
Drain the pumpkin from the water, shake it and add salt, add the crumbled macaroons, 5 g of parmesan and 15 g of breadcrumbs. Season with salt and pepper, then add the roasted pumpkin cubes, leaving aside someone for decoration (filling).
Bone the guinea fowl (or ask your butcher to do it), then lightly beat it with the meat tenderizer to make the pulp layer homogeneous. Salt and pepper. Spread the filling on the guinea fowl and roll it up, pushing the leather away so that it does not end up inside: you will then wrap it outside the roll. Tie the roll with the cooking string and brown it in a pan with 2 tablespoons of peanut oil, until it is well-colored uniformly.
Transfer the roll into a baking dish; pour a glass of wine into the pan, melt the cooking sauce over the heat (deglassate), pour the sauce into the pan and bake at 170 ° C for 35-40 ′. Take the roll out, remove the string and cut it into slices. Serve it accompanied with the diced pumpkin kept aside and complete with fresh chervil and, to taste, with amaretto crumbs.
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