Clay Pan–Roasted Guinea Fowl with Chanterelles, Walnut Oil, and Verjuice

Preparation info
  • Serves


    • Difficulty


Appears in
Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share

By Paula Wolfert

Published 2009

  • About

One of my favorite cookbooks of recent years is Chef Paul Bertolli’s Cooking By Hand. In it, Paul is particularly eloquent on what he calls “bottom-up cooking” (from the Italian fondo di cottura)—the concept of developing flavor from the bottom of the pan by forcing caramelization and then workin