Name: Faraona Arrosto con la Salsa Peverada (Roasted Guinea Fowl with Peverada)
Yield: Serves 4
Cuisine: Italy
Ingredients: 1 guinea fowl (mine weighed 1.1 kg/2 lb 7 oz); 250 ml (9 fl oz/1 cup) white wine; 80 g (3 oz) chicken livers; 1 tablespoon butter; 1 tablespoon chopped parsley; 1 teaspoon finely grated lemon zest; 2 tablespoons olive oil; 2 teaspoons finely chopped rosemary; juice of 1 small lemon; 2 garlic cloves, chopped; 1 thick slice (80 g/3 oz) soft salami, skin removed, chopped; 20 g (¾ oz) guinea fowl liver; 5 long thin slices cured pancetta; 4 tablespoons olive oil; 2 teaspoons finely chopped sage; 30 g (1 oz) finely chopped pancetta; 1 large garlic clove, chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Venezia

By Tessa Kiros

Published 2008

About

This is quite lovely, noble looking &, most of all, easy. It’s rather like doing a roast chicken with a bit of a stuffing sauce on the side. Prepare as for a chicken, keeping the liver if your guinea fowl comes with one. This is particularly lovely with cabbage or the roast pumpkin & mushrooms. I have seen many different versions of this sauce; some elaborate with vinegar, crumbed bread, anchovies, onions or various spices, & it works very well

Ingredients

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Ingredients

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