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Andrea Ribaldone cooking the thighs of the fowl in the oven, a recipe from The test of the cook

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Published on Nov 29, 2019

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Looks really delicious the recipe of Andrea Ribaldone of the thighs of the fowl, seen today in The test of the cook. ’ A second dish because we serve the thighs of guinea fowl with mushrooms and the sauce blended to make the whole dish really good. We closely follow all the steps in the recipe of Andrea Ribaldone, the recipe, The proof of cook's Friday, so we will have a good result. One after another they are coming back a little all the kitchen de The proof of the cook and, as always, Ribaldone serves his recipes with the meat.

Ingredients: 4 legs of the guinea fowl, 200 g passata tomato, 2 fresh porcini mushrooms 100 g mushrooms, 50 g dried mushrooms, 1 carrot, 1 onion, 200 ml red wine, 100 g salt, 1 bunch of rosemary, sage and marjoram, extra virgin olive oil

Preparation: clean the fresh porcini mushrooms and then cut into small cubes, cut the mushrooms fresh. We have the thighs of guinea fowl already de-boned and seasoned with coarse salt and chopped herbs. Let marinate for at least 10 minutes and then put it in the oven at 160 degrees already achieved static for 13 – 15 minutes.

Let the sauce and let fry the chopped celery, onion and carrot with a drizzle of olive oil, we also add the bones from the fowl, and then a few minutes later the tomato puree and the dried mushrooms that we soaked in water and in the water, then the fresh mushrooms and the red wine. Let cook for 1 hour. Remove the bones and blend the rest with the mixer to dive, scour with the strainer.

Remove from the oven, the thighs, and recap it in the pan with the skin side down, let them brown and keep aside. In the same pan, cook the porcini mushrooms, the best part held by hand, with olive oil and salt, a short time and are ready. Serve the guinea fowl with the sauce, pureed, and with the mushrooms in the pan.

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