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Old 05-09-2012, 01:46 PM   #1
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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).



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!

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Old 05-09-2012, 04:20 PM   #2
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buonasera luca
i think i can speak for big brother bolas as well as myself when i say that guinea fowl is probably our favourite bird.personally i like it kept simple..i have a small counter top oven for every day cooking that has a rotisserie.put 3 or 4 crushed cloves of garlic,fresh thyme or rosemary & a wedge of lemon in the cavity,brush the outside with olive oil,sprinkle of salt & pepper then on the spit for 40-50 mins,salad,good bread,good wine,good company...heaven!
bolas cooked a fabulous dish one evening when i was visiting of braised g/fowl in a porcini based stock....delish!
definitely going to give your recipe a shot,it looks great!
harry
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Old 05-09-2012, 07:41 PM   #3
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How big are your hens? Or what's a henway?(old joke)

The guinea hens we get here arent much bigger than a large squab. The carcass is about the size of my fist. They are usually served as 1 hen per portion.

The dish looks good.
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Old 05-09-2012, 10:34 PM   #4
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Quote:
Originally Posted by 4meandthem View Post
How big are your hens? Or what's a henway?(old joke)

The guinea hens we get here arent much bigger than a large squab. The carcass is about the size of my fist. They are usually served as 1 hen per portion.

The dish looks good.
Luca wrote that he used 800 grams of guinea hen. 900 grams would be about 2 pounds.
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Old 05-09-2012, 10:50 PM   #5
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Just exactly what is a guinea fowl in US? How do we get one? (Or several?) I've never seen a guinea fowl in my supermarket.

Or is this just a chicken recipe? Any fowl in a storm?
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Old 05-09-2012, 11:23 PM   #6
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Luca wrote that he used 800 grams of guinea hen. 900 grams would be about 2 pounds.
It doesn't look he he used the whole bird. It seems like they are about the size of a supermarket fryer or close to 4 lbs whole maybe. That is quite a bit bigger than guinea hens available here. I am guessing they are about 1 1/4 -1 1/2 lbs.
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Old 05-09-2012, 11:40 PM   #7
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Just exactly what is a guinea fowl in US? How do we get one? (Or several?) I've never seen a guinea fowl in my supermarket.

Or is this just a chicken recipe? Any fowl in a storm?
they are little chickens in white tank tops with hairy armpits and thick moustaches below their cere...

i can get guinea hens here, even freshly slaughtered, but for the most part an "equivalent" common in the states would be quail, or for more meat, cornish hens.
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Old 05-10-2012, 03:23 AM   #8
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Quote:
Originally Posted by Gourmet Greg View Post
Just exactly what is a guinea fowl in US? How do we get one? (Or several?) I've never seen a guinea fowl in my supermarket.

Or is this just a chicken recipe? Any fowl in a storm?
guinea fowl were originally a game bird that was domesticated.all the guineas raised over here are free range 'cos the don't take well to factory farming.taste is delicious & somewhere between a pheasant & chicken so they are great for anyone who finds chicken bland but doesn't like a strong game flavour.excellent for the health conscious as,like most game, they have a very low fat content even with the skin on,but you have to be careful when cooking to avoid drying out.roast on a rotisserie or breast side down so that they self baste.the fowl we get over here are usually about 1kilo(2.2 pounds) & cost £5-£6($8-$10),so equivalent to a good quality chicken but much,much tastier.
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Old 05-10-2012, 03:35 AM   #9
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they are little chickens in white tank tops with hairy armpits and thick moustaches below their cere...
saw a few of those 'round the pool last time i was on holiday,thought they were german lady tourists.............!
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Old 05-10-2012, 04:22 AM   #10
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Luca: Lovely Recipe

Buongiorno Luca,

Guinea fowl in red wine ... lovely recipe ...

Guinea fowl is a feathered game variety, popular in Ribera Sacra, Galicia, 34km northeast of Orense, Galicia, Spain ... It is considered a delicacy in this region.

I had a wonderful lunch over in Nogueria de Ramuin, Orense at a renovated Benedictine Monastery Hotel called Parador de San Estevo in a hamlet of 20 people 600m above sea level in the chestnut forests of Ribera Sacra ... The lunch was guinea fowl in red wine sauce, however, they were served stuffed and whole ... The Galician Chef José Ramón Rodriguez ( 30 yrs of experience with this Government owned Hotel Chain ) is a marvel with Galician traditional regional cuisines ...

I shall have to try your recipe, perhaps in October, when availability of freshly hunted guinea fowl are abundant.

It can be delicious with pheasant or quail or partridge too ...

However, Guinea Fowl are more luscious ...

Thanks for posting.
Grazie.
Margi.

It is otherwise somewhat uncommon in the desert of Madrid, except in upscale restaurants ...
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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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