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Old 05-11-2012, 01:04 PM   #21
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Join Date: Jan 2012
Location: Both in Italy and Spain
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This is great ... Thanks for posting this info on guinea fowl sources in USA.


Margi Cintrano is offline   Reply With Quote

guinea fowl, recipe, wine

Luca’s guinea fowl in red wine I love guinea fowl, faraona as we call it in Italy. I like its taste and the fact that it reminds me of my childhood, since “faraona arrosto” (roasted guinea fowl) was one of my mother’s favorite recipes. So I was very happy when my beloved (and infinitely patient) fiancée Gabriella bought a guinea fowl, cleaned and cut into pieces, and ask me to cook it. But… Houston, we have a problem: I never cooked this bird in my entire life… However, the task was not overwhelming, I just took a look around and picked up a recipe, then simplified it and... buon appetito! Here is my easy recipe to prepare a more then decent guinea fowl au vin, mes amis, Luca’s style. And don’t be misled by its exotic name: guinea fowl was known to the ancient Romans, then disappeared from Italian desks but was served again to us pizza-eaters during the 16th century. The ingredients I used were extra virgin olive oil (2 tablespoons), 40 g butter, 150 g pancetta, 1 onion, 800 g guinea fowl cut in pieces, 40 g plain flour, 350 ml red wine, nutmeg, salt, pepper. Finely slice the onion, cut the pancetta with a knife in little dices, warm the olive oil in a saucepan, then add the butter and melt it. Add and sauté the onion on medium fire, then add the pancetta and fry it for about 4 minutes. Flour the guinea fowl pieces, season them with salt and pepper, then put them in the pan and grate some nutmeg on them. Cook the meat for about 5 minutes, turning it a couple of times. Add the red wine and stir it to mix it with the sauce already in the pan. Cover with a lid and cook for about 1 hour, maybe less, until the fowl is cooked. If needed, add some warm water during cooking. At the end, put the meat in a serving dish, then spoon the sauce in a sauce bowl and serve it (I left out the fat in excess). [IMG]http://www.discusscooking.com/forums/members/40791-albums882-picture4769.jpg[/IMG] You can eat the guinea fowl drinking the same good red wine you used for cooking: in my case, it was a Lambrusco di Sorbara, a typical wine from Emilia-Romagna. Buon appetito! 3 stars 1 reviews
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