CUCINIAMO LA FARAONA IN DUE MODI: ARROSTO E GLASSATA

■ Subscribe to my channel @Tuttiatavolaconlaura (TOTALLY FREE!!!) 👇 ➜ Click here!    / @tuttiatavolaconlaura   ■ Remember to activate the bell 🔔 ■ You can also follow me on Instagram and Facebook ➜   / tuttiatavolaconlaura   ➜   / atavolaconlaura   ■ These are my essential kitchen accessories: ➜ 26 cm non-stick donut pan https://linktr.ee/tuttiatavolaconlaura ➜ Sanelli Premana knives - Professional series https://linktr.ee/tuttiatavolaconlaura ➜ Lagostina Irradial pressure cooker https://linktr.ee/tuttiatavolaconlaura ➜ Braun MultiQuick 5 Vario blender https://linktr.ee/tuttiatavolaconlaura ■ ■ ■ ■ ■ TODAY'S VIDEO RECIPE ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ WE COOK GUINEA FOWL TWO WAYS: ROASTED AND GLAZED ■ ■ ■ ■ ■ Also from my culinary muse, my grandmother, comes this exquisite recipe that I always enjoy eating and that I'd love to offer you for an elegant dinner or even for Christmas. A few simple ingredients for a classic roast version and a more elaborate version, sweet and savory with a glazed and creamy topping. Preparation and cooking time: 1 hour Cost: €12/14 Ingredients for 4 people: For the roast version: 1 guinea fowl, cut into pieces (then divided into the glazed version) ½ glass of white wine butter, oil, garlic, rosemary, salt For the glazed version: ½ orange (juice) ½ teaspoon flour or starch 1 teaspoon honey 1 teaspoon mustard 1 tablespoon soy #tuttiatavolaconlaura #easyrecipes #guineafowl #christmasrecipes