Immobiliser For Chest Infection

fowl stuffed with roast potatoes and

"This thing does not work," I said angrily as I tried to use a Caccavella flow from America two years ago and is still used.
fact I was cooking a roast in the oven - which is unusual for me, I prefer cooking on the stove - and I decided to use the appropriate pomp to baste the meat sauce.

The pump, however, did not want to spray the roast: the rubber remained flattened and did not return the juice collected. I tried two to three times and then annoyed, I launched into the sink, thinking you my beauty, you are destined for the dustbin. "

What bothered me beyond words, not only for the first time in my life a Caccavella was not the situation, but had also occupied valuable space in a suitcase that could have been intended Caccavella to another. Sgrunt.

After cooking my roast I proceeded to wash the utensils used, and do not know why I washed her as well, although I had already decided to discard. Soaped the outside, take off my red rubber bulb e. .. a moment ... what is that metal thing that sticks out?

Ah ...

Oh, yeah ....

Moral of the story: Never doubt the effectiveness of a Caccavella; doubt rather than the way you use it ...

stuffed guinea fowl ROAST WITH POTATOES AND CHESTNUT

(inspired by the Spinacino Filling published in Italian Cuisine February 1990)

a boned guinea hen (I did do the dirty work at the butcher)

300 g turkey breast

200 g cooked ham

200 g bacon

70 g parmesan

20 g dried mushrooms soaked

4 slices of bread soaked in milk 2 egg

400 g chestnut

400 g potato

1 / 2 onion

30 g of butter

olive oil

dry white wine

dry Marsala

broth

2 leaves laurel

1 sprig of sage

1 tablespoon chopped parsley salt

pepper

As I wrote in 'list of ingredients I have made the butcher bone the fowl, to avoid a complaint for destruction of corpses by some environmental group. :-D If you are so good to be able to do though, do not hesitate to save your money and time of your butcher! :-D

Go to the electric chopper turkey breast and 150 g of cooked ham, getting chopped not too fine. Collect the ground in a bowl and add the chopped mushrooms, soaked and squeezed, wrung out the sliced \u200b\u200bbread and parmesan. Season with a pinch of salt, ground pepper and chopped parsley, mix and bind the dough with the egg yolks.

coat the inside of the guinea fowl with slices of ham kept aside, stuff with the mixture, close it, cover it with slices of bacon and tie with string for food.

suitable for storing in a saucepan to cook the guinea fowl flame chopped onion with a couple of tablespoons of olive oil and butter. Join sage and bay leaves and brown the guinea fowl, feather it with a glass of white wine and a Marsala them partially evaporate, add a ladle of hot broth, reduce heat, cover and cook for 20 minutes.

Meanwhile blanch the chestnuts for 20 minutes, peel and remove the skins.

Peel potatoes and cut into wedges.

I spent the first 20 minutes of cooking guinea fowl add chestnuts and potatoes, cover again and cook for another 40 minutes.

slice and serve with the sauce and side dish that will be formed.