Name: Faraona al Vino Rosso (Guinea Fowl in Red Wine)
Yield: Serves 4
Cuisine: Italian
Ingredients: finely chopped fresh flat leaf parsley, to garnish; 2 large onions, chopped; 1 large oven-ready guinea fowl, about 1 kg/2¼ lb; 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/2¼ cups full-bodied red wine, such as Amarone; 25 g/1 oz dried porcini mushrooms; 50 g/2 oz/¼ cup unsalted butter; sea salt and ground black pepper; polenta, to serve

Preparation info

Serves
4

Difficulty
Medium

Appears in

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