For those of you who haven’t yet visited Borgo di Vagli and for those who had the enjoyment of experiencing Dina’s mouth-watering casalinga cuisine in the Hamlet’s trattoria I’ cche c’é c’é, in each newsletter we continue to highlight one of Dina's popular recipes for you to try at home.
Ingredients
| - | 1 medium size freerange guinea hen (boned) |
| - | 500g of minced pork and veal |
| - | 5 slices of smoked bacon |
| - | 150g black olives chopped |
| - | cover with 2 slices of bacon, drizzle the olive oil, add the bones |
| - | marjoram |
| - | 50g of bread soaked in milk and drained |
| - | extra virgin olive oil |
| - | salt and pepper |
| - | butcher’s string |
Preparation:
| 1 | Season the boned guinea hen with salt and pepper. |
| 2 | Chop three slises of bacon and mix well with the chopped olives, minced pork and veal, add thyme, marjoram and the drained soaked bread. |
| 3 | Stuff the bird and truss the bird with string so the filling stays inside. |
| 4 | Place the bird on roasting tray |
| 5 | Cover with 2 slices of bacon, drizzle the olive oil, add the bones. |
| 6 | Slowly cook at 180 degrees for 45/55 minutes until golden brown. |
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