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