Faraona al Mascarpone

Mascarpone-Filled Guinea Fowl Roasted in Milk

Preparation info
  • Serves


    • Difficulty


Appears in
A Lombardian Cookbook

By Alessandro Pavoni and Roberta Muir

Published 2015

  • About

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