The sun is shining but the cold is felt, last night when my husband returned from work the thermometer marked only 3 degrees of the machine, very little for this area of \u200b\u200bSicily, thank goodness this season is about to end, we are already seeing some changes since the morning the sun comes from behind the different Persian (here are special and are called CASSIL) and in the afternoon it gets dark later today, I honestly wondered if the change 'time, will certainly towards the end of this month and while I thought I noticed OCME has already flown three months of this new year, which will soon be spring and then spent all summer and will almost without realizing it .. and to think that even a little school is over and my son will go to school ... and say that it is so minute that does not appear to have been nearly eleven years ... is growing and I almost I'm seeing the blow between his childhood and some will enter the difficult period of adolescence ... in the meantime I sipped a cup of hot tea.
So went the afternoon, arrived some time but the belly of my kids, and mine too, have begun to tantrums so I started to cook, I clean the onions and tanteeeee tears I shed, and because the onions borretane want to be small as well as look at him off his jacket ... I clean the pears and made everything they needed, then cooking it was very fast.
So I present to you a second perhaps unusual that provides the connection between the meat tender but a taste some "wild" with the pears and onions to sweeten everything, then there are oranges and sugar that give a touch of sweet and sour broth, and create the final, along with various amounts, in fact, pears cooked with onions can very soft, those in the meat are more crisp and create a contrast on this side. You can replace the breast of guinea hen with chicken breast, but you know that chicken is more tasty and less stringy than the guinea fowl.
Ingredients: 2 whole breasts of guinea fowl and skin, 500 g of onions borretane, 3 pears (500 g), 2 more oranges A third orange juice, 1 tablespoon brown sugar, bay leaves, olive oil, salt and pepper.
Procedure: Clean borretane the onions and cook in boiling water with two bay leaves for about 10 minutes, turn off and drain.
Peel the pears and cut into cubes, put them in a pan with some oil and homefried them over high heat for about 7 minutes.
Take the breasts of guinea fowl, put on half of the pears are cooked, season with salt and pepper and sprinkle a little orange juice, close and stop with the kitchen string. Put the guinea fowl breasts so filled the pan with the rest of the pears , to cook without adding fat When they have browned add the peeled oranges to live borretanee the onions brown sugar, cover and cook slowly.
Alternatively you can put the breasts of guinea fowl stuffed and roasted, pears, onions and oranges in a baking dish and bake for 30 minutes at 180 degrees, I chose to cook in the pan because in this way there is no need to add more fat to prepare.
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