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Guinea Fowl with Vin Santo, Chanterelles and Spinach
- Serves
4
- Difficulty
Medium
By Ann Taruschio and Franco Taruschio
Published 1993
Ingredients
4 250 g 9 oz
Method
Macerate the sultanas in the Vin Santo. Make a rich stock from the bones of the guinea fowl. Reduce the Vin Santo from the sultanas down to almost nothing, add the stock and cook briskly for about 15 minutes. Strain the sauce.
Fry the breasts of guinea fowl in
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