Authentic Italian Cooking
Guinea fowl, Italy-style
Do you know how to call also guinea fowl? hen of the pharaoh from its Latin name Numida meleagris. I remember very well that when my parents decided to hold a chicken coop (it was the period of the crisis of the 70s), who had helped us to understand what to do, buy and breed, had strongly advised us against the pharaoh. He was a farmer in the area. At the time we lived in Umbria.
"It's bad! - he told us - it scratches easily!" In fact we tried to breed it only once! So I find somewhat strange to satisfy the legend that wants it as symbol of brotherly love. What do you think? ;))
Guinea fowl, what are the differences compared to chicken?
Its meat is white like that one of the chicken.
Its nutritional values do not differ much. However, its flavor is distinct. In fact its meat has a more intense aroma. To tell you the truth, you can feel this diversity a lot more when you can find a non-breeding guinea fowl.
It is usually sold whole or already portioned. I prefer to buy it whole because my favorite way of cooking it is to fill and then bake it.
Many chefs think of it as a typical Christmas dish in Italy. I do not agree, in fact my favorite recipe that has always been very successful is to stuff it with couscous and cherries. It does not seem a Christmas recipe, right? ;))
Guinea fowl recipes, listed according to their cooking method and main ingredients
Its meat is ideal to be cooked together with fruit according to me. So this is my summer version with cherries. Mediterranean recipe ;)
It's a recipe poor in ingredients. In other words the meat is flavored oly with aromatic herbs and olives but they are enough :)).
Italian cuisine is loved all over the world. But I think that people should fall in love not only for pasta dishes and pizza but for other recipes of ours too. For example our ability to combine ingredients ;)
It's the perfect recipe to astonish your guests. Guinea fowl is boned, stuffed with frittata and rolled around it :)) Than cooked in the pot with Cointreau and orange juice.