

Meal
Second course
Second course

Difficulty
Easy/Medium
Easy/Medium

Type of diet
Lactose free
Lactose free

Type of diet
Gluten free
Gluten free


DIRECTIONS
1. Cut the guinea fowl into pieces, then add salt and pepper.2. Clean the onion, carrot and celery and cut into cubes. Heat the Soy Spread in a saucepan and brown the pancetta (pork cheek), then add the vegetables and sauté everything together.
3. Add the pieces of guinea fowl and brown well. Simmer with the white whine and let it evaporate.
4. Cover the saucepan and cook the guinea fowl over low heat for about an hour, gradually adding the Rice Drink.
5. If you like, serve with mashed potatoes prepared with OraSì Soy or Rice Drink.
INGREDIENTS
1
guinea fowl, about 1 kg
100 g
sweet pork cheek, cubed (pancetta dolce)
2
carrot
1
celery stalk
1
onion
1 tablespoon
OraSì Soy Spread
150 ml
White wine
200 ml
OraSì Rice Drink
to taste
salt and pepper
“CACCIATORA” STYLE GUINEA FOWL

Meal

Second course
Difficulty

Easy/Medium
Type of diet

Lactose free

Gluten free
Made with
INGREDIENTS
1 guinea fowl, about 1 kg100 g sweet pork cheek, cubed (pancetta dolce)
2 carrots
1 celery stalk
1 onion
1 tablespoon OraSì Soy Spread
150 ml white wine
200 ml OraSì Rice Drink
salt and pepper to taste
DIRECTIONS
1. Cut the guinea fowl into pieces, then add salt and pepper.2. Clean the onion, carrot and celery and cut into cubes. Heat the Soy Spread in a saucepan and brown the pancetta (pork cheek), then add the vegetables and sauté everything together.
3. Add the pieces of guinea fowl and brown well. Simmer with the white whine and let it evaporate.
4. Cover the saucepan and cook the guinea fowl over low heat for about an hour, gradually adding the Rice Drink.
5. If you like, serve with mashed potatoes prepared with OraSì Soy or Rice Drink.
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