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In this video I show how to make a rustic stuffing for lamb or other meats such as game or chicken, guinea fowl or rabbit. The recipe focuses on technique and attention to stuffing and cooking. In this recipe I also show a basic roast meat technique with first cooking at low temperature (cbt) and then browning for 15 minutes at 220°c-250°C. This recipe in the autumn version with chestnuts lends itself to being accompanied by roast potatoes, sautéed chicory and pomegranate. A useful recipe for holidays such as Christmas or Easter. SUBSCRIBE TO MY CHANNEL: / fabiocampoli if you want to know about our services: www.azionigastronomiche.it (company website) www.fabiocampoli.it (personal website) www.prodigus.it (online newspaper) www.clubacademy.it (thematic digital channel) www.facilecongusto.it (monthly magazine on newsstands)