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Secondi / MAIN COURSES

Slow cooked chestnuts-stuffed guinea fowl in Marsala wine with Braised Cabbage

Faraona al marsala farcita alle castagne con verza brasata

This slow cooked main course is simply delicious. The guinea fowl is boned first before being slow cooked, blended with Marsala wine and carefully stuffed with meat and chestnuts. It comes accompanies by a perfectly braised cabbage this dish is incredible.

£ 14.90 / serving

FRESH

MEAT
541
KCAL

Ingredients

Guinea Fowl

 Guinea fowl: Guinea Fowl 84%, pealed chestnuts 6%, veal, carrots, sausage (pork meat, water, salt, pepper, sucrose, dextrose, aromas), PDO Parmigiano Reggiano 2% (cow’s MILK, salt, animal rennet), Extra Virgin Olive Oil, salt, black pepper, Marsala WINE 0.1% (contains SULPHITES), thyme.

 

Braised cabbage

Braised cabbage: Cabbage 79% (origin: Italy), Extra Virgin Olive Oil, raisins (sultanas, cotton-seed oil), pine nuts, onion, VINEGAR (contains SULPHITES), salt.

Nutrition facts

Nutrition fact: average values for 100g (Chestnuts-stuffed Guinea Fowl)
KJ/Kcal: 938/224
Fat: 12
Of which saturated: 3.5
Carbohydrates: 3
Of which sugars: 1.3
Protein: 26
Salt: 1
Nutrition fact: average values for 100g (Braised Cabbage)
KJ/Kcal: 865/207
Fat: 14.5
Of which saturated: 1.6
Carbohydrates: 13
Of which sugars: 13
Protein: 4.4
Salt: 0.99
Allergens: SULPHITES, MILK
Keep refrigerated between 0° – 4°C. Consume within 1 day after opening.
Calories per serving: 541 Kcal

Net weight Guinea Fowl: 140 GRAMS

Net weight Braised cabbage: 140 GRAMS

Total net Weight: 280 GRAMS

Cooking instructions

This dish is making a perfect lunch or dinner option, served piping hot. It is already cooked, so very easy and quick to heat up. Open the box, pierce the film and heat up the Guinea fowl and Braised cabbage in a microwave for 3 minutes at 750w. In alternative, remove the tray, place in an oven-resistant plate and heat up at 120 degrees C in a pre-heated fan-assisted oven for 10 minutes. Serve the braised cabbage as a garnish. Plate in a flat dish and add your ‘last touch’ as you wish.

Our pairing recommendation?

Delicate meat flavour and strong vinegar taste on the braised cabbage needs a powerful and rich olive oil. The Filippo Berio’s Extra Virgin Olive oil is complex and fruity perfect blend for balancing the taste of the dish.

Enjoy!

 

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