Faraona ripiena

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

Stuffed guinea fowl

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.

Ingredients

10 g (¼ oz) dried porcini mushrooms or 40 g (1½

Europe
Italy
Main course
Tuscany
Mediterranean
February

Method

Preheat the oven to 180°C (350°F/Gas 4).

Soak the mushrooms in 125 ml (½ cup) of warm