Guinea Fowl with Pepper Sauce

Faraona Con la Peverada

Preparation info

  • Difficulty


Appears in

Yashim Cooks Istanbul

Yashim Cooks Istanbul

By Jason Goodwin

Published 2016

  • About

In mediaeval times, this noble Venetian sauce was made with telltale ingredients such as pomegranate, anchovies and ginger, indicating perhaps an origin in Constantinople, which the Venetians conquered in 1204. The modern version is adapted from a recipe by Gino Santin, founder of Santini’s in London’s Belgravia and a native of the lagoon.


  • garlic 3 cloves
  • parsley and rosemary mixed handful
  • onions 3
  • salt and pepper
  • guinea fowls 2
  • olive oil
  • white wine 100 ml/½ cup

Peverada Sauce

  • salami 75 g/3 oz – ideally a pungent soppressa from the Veneto
  • chicken livers 75 g/3 oz
  • garlic 3 cloves
  • sprig of parsley
  • lemon zest 2 tsp, grated
  • breadcrumbs 50 g/2 oz
  • olive oil
  • juice of a lemon
  • white wine
  • salt and pepper


  • Set the oven to 180°C. Make the stuffing by finely chopping the garlic and herbs, then chopping with the onions. Divide it between the two birds, rub them outside with oil and salt, splash with a glassful of wine, and put them in the oven for 25 minutes, breast-down, before turning them the right way up for a further 20 minutes.
  • To make the peverada, slice the salami, then stack it and slice it again at right angles, to reduce it to dice. Keep chopping. Chop the liver fine, with the garlic and the parsley. Mix them all in a bowl with the breadcrumbs and the lemon zest.
  • Oil the base of a frying pan and gently fry the mixture, until the liver is cooked. Add the lemon juice and some white wine, to make the sauce a little sloppy. Check for seasoning and serve with the roast fowls and slices of polenta.