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Dawn Fronius
Stuffed guinea fowl filet rolls with parsley pesto and pancetta
Guineafowl fillets with a filling of manchego, pecan, parsley and garlic wrapped in smoked bacon.
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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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.
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Add the parsley and the oil and grind briefly until pesto. Season with pepper.
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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.
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Remove the foil and brush each fillet with 1 tbsp of the pesto.
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Roll them up and wrap each roll in 2 slices of bacon or pancetta. If necessary, secure with a skewer.
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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.
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Cut into slanted slices and serve the rest of the pesto next to it.
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Nutrition
550Calories
Sodium27% DV640mg
Fat74% DV48g
Protein56% DV28g
Carbs1% DV2g
Fiber4% DV1g
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