Roast guinea fowl with Cremona mustard

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  • Photo title: Roast guinea fowl with Cremona mustard
  • Author: Rauccigianni
  • Cover photo description:
  • The guinea fowl can be baked in the oven with potatoes and flavored with spices and aromas, such as bay leaves, sage, garlic, shallots, mint, pepper, coriander or other mixtures including juniper, thyme and rosemary or exotic aromas such as curry, ginger and allspice. In Tuscany it is usual to cook the guinea-fowl in casserole with tomato paste and black olives. Another variation of Tuscan cuisine is the baked guinea fowl with the addition of wild fennel Foeniculum vulgare and the so-called `nepetella` genus Nepeta.
  • Image ID:147029473
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appetizing baked bird birds celebration chicken cooked cooking cremona cuisine delectable delicacy delicious dining dinner dish eat food fowl fresh fried garnish golden gourmet gravy grill grilled guinea healthy hunting legs lunch luxury main many meal meat mustard partridge pigeon plate poultry prepared restaurant roast roasted sauce spicy tasty white

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