Faraona al Barolo

Name: Faraona al Barolo (Guinea Fowl with Barolo)
Yield: Serves 4
Cuisine: Italian
Ingredients: sea salt and ground black pepper; pinch of grated nutmeg; 1 luganega sausage, peeled and chopped; 20 g/¾ oz/3 tbsp plain/all-purpose flour; 200 g/7 oz shallots or baby/pearl onions, chopped; 50 g/2 oz pork fat, chopped; 50 g/2 oz/¼ cup unsalted butter; 10 g/¼ oz/2 tbsp dried porcini mushrooms; chopped fresh parsley, to garnish; mashed potatoes, to serve; 1 guinea fowl, about 1 kg/2¼ lb

Guinea Fowl with Barolo

Preparation info

Serves
4

Difficulty
Easy

Appears in

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.

Ingredients

1 guinea fowl, about 1 kg/2¼ lb
10 g/

Europe
Italy
Main course
Mediterranean

Method

Wipe the guinea fowl and joint it. Set aside. Put the porcini mushrooms in 200 ml/7 fl oz/scant 1 cup