Rolls of Guinea fowl with mushrooms.
Rolls of breast meat – great idea for a picnic with the children and a dinner party with very important older. And those and others will be happy!
- 4 small chicken breast Guinea fowl
- 200 g fresh or thawed porcini mushrooms
- 200 g mascarpone
- 2 cloves of garlic
- 1 sprig of rosemary
- 3 tbsp. butter
- olive oil
- salt, freshly ground black pepper
Mushrooms if necessary clean, cutting off the soiled areas. Wipe the mushrooms with a cloth, cut into small thin slices. Crush, peel and finely chop the garlic. Remove the rosemary leaves from the stem (don’t need), about 5 leaves set aside, the rest finely chop.
In a small skillet over medium heat, melt half of the butter, adding 2 tbsp olive. Put the mushrooms, sprinkle with garlic and rosemary and saute mushrooms for about 7 minutes, while you gently inverting. Remove from heat and let cool.
Fold in three-four layers of film – you should now have a piece measuring approximately 30×40 cm Lubricate the centre of the foil with olive oil. Slice each Guinea fowl fillet from the thinner edge at the center, not dorezaya to the edge of 1-1,5 cm, so that the piece can be open like a book.
Put the piece on one half of the piece of tape, cover the second half and very gently repel to a thickness of 5 mm. add Salt, pepper, oil mascarpone, not reaching the edges of 2 cm For the mascarpone spoon the mushrooms.
Wrap the resulting layer, as usually used to wrap spring rolls, podrachivaya inside the open edges. Roll each wrap very tightly in plastic wrap, twist the edges.
Put the rolls in mildly boiling water, cook 8 minutes Then remove, remove the foil and roast the rolls in the remaining butter with the pending rosemary until Golden brown on all sides. Serve immediately.