Welcome to Umbria!
This recipe is very light but Vermant is easy to prepare and no doubt one of my favorites. Another wonderful to make a great impression without effort maybe, as my grandmother did, for a classic Sunday lunch.
INGREDIENTS
A whole guinea clean
100 grams of butter
A pack of black olives Salt
PREPARATION Preparation is Vermant elementary
in a pan rectangular baking with high enough sides lay the fowl on the baking paper after it has been sprinkled with 50 grams of butter on the outside and inside the remaining 50 gr.
add salt and stuff the inside with black olives and bake at 200 degrees for 50 minutes every now and then wetting the guinea fowl with the gravy. When it is golden
sfornatela, cut into pieces and serve it with its sauce and the olives that were inside.
Bon appetit!
Hacks
I suggest you use the olives with the pits: they are less practical in cooking but do not dry out and remain juicy.
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