Faraona al Mascarpone

Poultry cooked in milk is an ancient dish, though in Lombardy, which is Italy’s largest dairy-producing region, we cook a lot of other meats, including beef and pork, in milk too. I took the technique of ladling hot oil over poultry during shallow-frying from the Chinese – it’s not something I’ve seen in Italy, but it gives a wonderfully crisp skin. Guinea fowl can be purchased from good poultry suppliers, and you’ll need cotton thread and a needle to sew up the cavity. While I suggest the