Faraona Ripiena (ligurian Style Stuffed Guinea Fowl)

Faraona Ripiena is a traditional dish from the Ligurian region of Italy. It features a guinea fowl stuffed with a flavorful mixture of herbs, vegetables, and bread, creating a delicious and hearty meal.

Faraona Ripiena (ligurian Style Stuffed Guinea Fowl)

Ingredients

  • 1 guinea fowl
  • 1 onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh basil
  • 1/4 cup pine nuts
  • 1/4 cup raisins
  • Salt and pepper to taste
  • 3 tablespoons olive oil
  • 1/2 cup white wine

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a bowl, combine the onion, garlic, breadcrumbs, Parmesan cheese, parsley, basil, pine nuts, raisins, salt, and pepper.
  3. Stuff the guinea fowl with the breadcrumb mixture.
  4. Truss the guinea fowl with kitchen twine to hold the stuffing in place.
  5. Heat the olive oil in a large skillet over medium-high heat.
  6. Sear the guinea fowl on all sides until golden brown.
  7. Transfer the guinea fowl to a roasting pan and pour the white wine over it.
  8. Cover the roasting pan with foil and roast in the preheated oven for 1 hour, or until the guinea fowl is cooked through.
  9. Remove the foil during the last 15 minutes of cooking to brown the skin.
  10. Let the guinea fowl rest for 10 minutes before carving.

Cooking & Preparation

Preparation time:
30 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
15g
Fat
20g

Supplies

Roasting pan Kitchen twine Foil

Tools

Skillet Oven

Serving suggestions

Serve the Faraona Ripiena with a side of roasted vegetables and a glass of Ligurian white wine for a complete and satisfying meal.

Tips & tricks

For an extra burst of flavor, consider adding a squeeze of fresh lemon juice over the carved guinea fowl before serving.

Cost

$25