Tuesday, May 15, 2012
Guinea Fowl a la Gonzaga
We arrived at the meat courses of the traditional Mantuan cuisine with a recipe that comes directly from the dinner table of the Renaissance lords of Mantua: the Gonzaga.
Take the breast of a guinea fowl and brown in a pan with some lard, add chopped garlic, rosemary and sage, raisins and moisten with some orange juice. If you wish to be really in the "Renaissance" mood (and it's the right season) you can add before serving fresh grapes, pomegranate seeds and fresh mint leaves.
(Alessandro Guerani is a professional photographer specialized in food shooting. He lives in Bologna, Italy, and is available for assignments to create the images you always craved. Read the "About me" or contact him using the "Mail me" in the blog menu above.)
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