Faraona al Vino Rosso

Guinea Fowl in Red Wine


Preparation info

  • Difficulty


  • Serves


Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

The Veneto is the one Italian region where poultry seems to be particularly celebrated as an ingredient, and many recipes exist for cooking duck, chicken, guinea fowl, goose and turkey. The most famous red wine of north-eastern Italy is Amarone, and it comes from the Veneto. A variety of Valpolicella, which is a blended wine of several grape varieties, Amarone is arguably one of Italy’s three great red wines, the others being Barolo and Brunello di Montalcino. Naturally, the better the red wine used for cooking a dish such as this one, the better the finished results will be, and Amarone would be an obvious choice. Serve the guinea fowl on a bed of steaming-hot polenta, for a warming winter supper.


  • 25 g/1 oz dried porcini mushrooms
  • 1 large oven-ready guinea fowl, about 1 kg/ lb
  • 2 large onions, chopped
  • 2 thick rashers/strips pancetta or bacon, chopped
  • 1 Italian sausage, chopped
  • 25 g/1 oz plain/all-purpose flour
  • 500 ml/17 fl oz/ cups full-bodied red wine, such as Amarone
  • 50 g/2 oz/¼ cup unsalted butter
  • sea salt and ground black pepper
  • polenta, to serve
  • finely chopped fresh flat leaf parsley, to garnish


  1. Put the porcini mushrooms into a bowl. Cover them with hand-hot water, and leave to stand for 30 minutes, or until perfectly reconstituted and softened. Joint the guinea fowl into portions.

  2. Cook the onions, pancetta and sausage together in a flameproof casserole over a medium heat for about 15 minutes, until the onions are golden brown.
  3. Add the jointed guinea fowl, sprinkle with the flour and mix together until hot, then add three-quarters of the red wine. Season with salt and pepper and boil for about 2 minutes to evaporate the alcohol.

  4. Drain the mushrooms and add them to the casserole, then cover with a lid, lower the heat and simmer very gently for about 40 minutes, or until the guinea fowl is cooked through.
  5. Remove the guinea fowl joints from the casserole, set them aside and keep warm. Remove the casserole from the heat. Push the cooked mixture from the casserole through a food mill, or whizz it in a food processor and push it through a sieve or strainer if you don’t have a food mill.

  6. Return the mixture to the casserole and heat over a medium heat. Stir well, adding the butter and remaining red wine, then allow to reduce to make a smooth sauce.
  7. Serve the guinea fowl on top of polenta, with the sauce poured all over it. Garnish with chopped fresh flat leaf parsley.