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.
© 2017 All rights reserved. Published by Anness.