Name: Faraona ripiena (Stuffed guinea fowl)
Yield: Serves 6
Cuisine: Italian
Ingredients: 1 Italian sausage, about 80 g (3 oz), skinned and crumbled; about 250 ml (1 cup) vegetable stock; 250 ml (1 cup) white wine; 4 tablespoons olive oil; 1 free-range guinea fowl, about 1.2 kg (2 lb 10 oz), deboned and interiors removed, about 800 g (1 lb 12 oz) when deboned; a little butter for greasing; about 125 ml (½ cup) milk, for soaking the bread; 3 tablespoons freshly grated Parmesan cheese; 200 g (7 oz) minced (ground) lean pork or veal, or mixed; 1 egg, lightly beaten; 10 g (¼ oz) dried porcini mushrooms or 40 g (1½ oz) Swiss Brown mushrooms; 2 thick slices of white bread

Preparation info

Serves
6

Difficulty
Medium

Appears in

Twelve

By Tessa Kiros

Published 2003

About

Ask your butcher to debone the whole guinea fowl keeping the skin intact or do it yourself if you know how. You can add a couple of the bones directly into the roasting dish around the guinea fowl or into the stockpot.