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Secondi / MAIN COURSES

Chestnuts-stuffed guinea fowl in Marsala wine with Braised Cabbage

Faraona al marsala farcita alle castagne con verza brasata

The guinea fowl is boned first before being slow cooked, blended with Marsala wine and carefully stuffed with meat and chestnuts. When combined with a perfectly braised cabbage this dish is incredible.

£ 11.90 / serving

FRESH

MEAT
541
KCAL
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