Massimo Spigaroli is not only a famous culatello master, as you can watch in our exclusive documentary. He's also a Michelin-starred chef, that shared with Fine Dining Lovers one of his recipes: don't miss culatello served with guinea fowl.
First, a premise: using culatello in cooking means that part of its flavour will be lost. If you aren’t going to enjoy it on its own, therefore, I suggest you take advantage of it by using it to add flavour to a dish. For example, a pairing of guinea fowl and culatello is a very significant local meal: thanks to the culatello, the guinea fowl becomes “noble”.
A guinea fowl
Strolghino, a particular cold cut that comes from the regions of Parma and Piacenza, and is obtained from the lean parts of the culatello.
De-bone the guinea fowl, leaving the bones of the thighs and wings. Fill it with a stuffing made from strolghino and re-shape it into its original form. Cover the guinea fowl with slices of culatello and rosemary. Wrap it in oven paper and then cover it in a layer of clay, which you’ve already rolled out with a rolling pin as though it were dough. Bake it in the oven until the clay hardens. At that point, break open the outer shell of hard clay, cutting it with a knife and remove the guinea fowl, which is ready to eat.
As England gets ready to reopen its restaurants on 12 April for outdoor dining after the lockdowns, restaurateurs and bar owners respond to the new legislation with some exciting pop-ups and creative al fresco dining solutions. Find out more.