Faraona alla Creta Clay Guinea-Fowl

La Cantina del Borgo Osteria degli Artisti
Castiglione Olona - Via Roma 40 Infoline: 0331-859021

Traditional Valcuvia’s course

INGREDIENTS

1 guinea-fowl

50 g black pepper

25 g white pepper

25 g sage

5 g rosemary

5 g origan

butter

Pluck, remove eintrails and wash a plump guinea-fowl. Mix salt, pepper, sage and origan, wrap the guinea-fowl in and put inside what is left.

Add butter pieces inside and outside it and wrap it up in a parchment, previously softened in water.

Lay an inch layer of very soft clay on the oven tray and put the wrap on it, taking care that no piece of parchment is left uncovered.

Take everything in the hands, check that the layer is well adhering and put in the oven at medium temperature. When the meat is cooked, the clay cracks.

Lay on a plate and serve. The crust can be cut with poultry shears.

Take care not to waste the delicious meat juice!