20121109-228682-cook-the-book-harvest-roast-chicken-with-olives-and-grapes

Guinea fowl with Aromatico oil

 

Ingredients for four:

 

2 small guinea fowl cut into pieces, 3,5 oz stoned black olives, 1 level tablespoon of small capers in salt, 2 anchovy fillets, 2 unpeeled cloves of garlic, 1 sprig of rosemary, ½ glass Aromatico oil, ½ glass dry white wine, 1 glass stock, 5,3 oz toasted hazelnuts, salt, freshly ground pepper

 

Brown the meat in a pan with the oil, garlic and rosemary. Pour in the wine and evaporate, remove the garlic and add the chopped olives, capers and anchovies as well as the hazelnuts (crushed), add salt and pepper to taste and cook over a low heat adding the stock a little at a time.

 

Recipe by Oretta De Vita
http://www.storiedicucina.it