Faraona al Barolo

Guinea Fowl with Barolo


Preparation info

  • Difficulty


  • Serves


Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

For people who are not sure about game, guinea fowl is the perfect bird because it has only a slight gamey flavour. If you cannot find any, the same dish works well with a small, free-range chicken. For a larger chicken, just increase the ingredients and cooking time accordingly.


  • 1 guinea fowl, about 1 kg/ lb
  • 10 g/¼ oz/2 tbsp dried porcini mushrooms
  • 50 g/2 oz pork fat, chopped
  • 50 g/2 oz/¼ cup unsalted butter
  • 200 g/7 oz shallots or baby/pearl onions, chopped
  • 20 g/¾ oz/3 tbsp plain/all-purpose flour
  • 1 litre/ pints/4 cups Barolo wine 60 ml/4 tbsp grappa
  • pinch of grated nutmeg
  • 1 luganega sausage, peeled and chopped
  • sea salt and ground black pepper
  • mashed potatoes, to serve
  • chopped fresh parsley, to garnish


  1. Wipe the guinea fowl and joint it. Set aside. Put the porcini mushrooms in 200 ml/7 fl oz/scant 1 cup warm water to soak.
  2. Put the pork fat and half the butter in a large frying pan and cook the onions for 10 minutes, until soft.
  3. Add the guinea fowl and cook briefly on all sides, then sprinkle with flour and turn the pieces until the flour is absorbed into the fat. Pour over the wine and grappa, and stir. Add the nutmeg and seasoning.
  4. Boil for 2 minutes, then reduce the heat and simmer for 1 hour, or until tender. Remove the joints from the pan, set aside and keep warm.
  5. Increase the heat under the sauce and reduce it by one-third. Add the drained porcini and the sausage. Cook together for 15 minutes, or until the sauce has thickened and the sausage is cooked.
  6. Serve the guinea fowl on mashed potatoes, with the sauce, garnished with parsley.