Name: Guinea hen salad alla Stefani (Hostaria Viola, Castiglione delle Stiviere (Mantua))
Prep time: 2 h 30 min
Total time: 2 h 30 min
Yield: Serves 6
Cuisine: Italian
Ingredients: pomegranate seeds (if in season); baby salad leaves; juice of ½ lemon, plus extra for salad leaves; 80 ml extra-virgin olive oil plus extra for salad leaves; 1 medium guinea hen; 50 g raisins; 1 tbsp traditional balsamic vinegar; 20 g pine nuts; 1 tsp cane sugar; 1 heaping tsp salt; 80 ml semi-dry Marsala (not all’uovo)

Preparation info

Serves
6

Difficulty
Easy
Ready in
2 hr 30

Appears in

Recipes from Milan and Lombardy

By Slow Food

Published 2018

About

Ingredients

80 ml semi-dry Marsala (not all’uovo)
50 g raisins
1 medium

Europe
Italy
Castiglione delle Stiviere
Mantua
Milan
Starter
Lombardy
Gluten-free
Mediterranean

Method

Warm the Marsala then add the raisins and leave to soak overnight.

Roast the guinea hen in a medium oven (160–180°C) for a couple of hours. Once cooked through, leave to cool then remove and discard the skin and take the meat off the bones. Cut