Gorgonzola-stuffed guinea fowl with cavolo nero and chestnuts
by Theo Randall
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Ingredients
Fruit & Vegetables
1 lemon, juiced and zested
400g of cavolo nero, stems removed
1 garlic clove, sliced
Cheese
100g of mascarpone
80g of Gorgonzola Piccante
Game
1 guinea fowl, 1.2- 1.4kg, deboned
Fresh Meat
4 slices of prosciutto
Oils & Vinegars
olive oil
Bakery
4 slices of sourdough bread
Store Cupboard
75ml of chicken stock
salt
pepper
Salad & Fresh Herbs
4 sprigs of thyme, chopped
Speciality Ingredients
150g of chestnuts, roasted and broken into pieces