Stuffed guinea fowl filet rolls with parsley pesto and pancetta

Name: stuffed guinea fowl filet rolls with parsley pesto and pancetta
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Italian
Ingredients: 40 g Manchego cheese; 30 g fresh parsley; 50 g salted pecans; 1 garlic; 6 el extra virgin olive oil; 4 guineafowl fillet; 8 slice smoked bacon or pancetta; 30 g unsalted butter or margarine

Guineafowl fillets with a filling of manchego, pecan, parsley and garlic wrapped in smoked bacon.

Ingredients

Kitchen Stuff

1 hand blender or food processor
1 cling film
1 low baking dish (20 x 30 cm)

Directions

Preheat the oven to 180 ° C.
Grate the cheese and finely chop the parsley. Put the pecans, cheese and garlic in the food processor or the container of the hand blender and grind.
Add the parsley and the oil and grind briefly until pesto. Season with pepper.
Place each guinea fowl fillet between 2 pieces of cling film. Beat the fillets with a saucepan into thin pieces of about ½ inch thick.
Remove the foil and brush each fillet with 1 tbsp of the pesto.
Roll them up and wrap each roll in 2 slices of bacon or pancetta. If necessary, secure with a skewer.
Heat the butter in a frying pan and fry the rolls in 2 min. On high heat around brown. Put them in the baking dish and bake for about 15 minutes in the oven.
Cut into slanted slices and serve the rest of the pesto next to it.