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Guinea Fowl with Ricotta

The dish is ideal as a main course for a special occasion. The guinea fowl with ricotta and chives tastes great and looks impressive on any festive table!


  • 4 guinea fowl breasts
  • 80 g ricotta
  • ½ egg white
  • 1 spoonful of cream
  • 100 g of butter
  • salt and pepper
  • 30 g of olive oil
  • Chives


Put the ricotta in a bowl, add the chopped chives, the cream, the egg white, salt and pepper. Mix well, place in a piping bag and put under the skin of the guinea fowl breasts. Then melt the butter in a pan and fry the breasts until they are slightly brown. Remove and let it cook in the oven for a few minutes at 180 ° C. Sprinkle with chives before serving.

Updated: 19/04/2024

Belfiore Park Hotel  |  in Brenzone
Directly at the lake with private shore