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Guinea Fowl With Culatello

Guinea Fowl With Culatello

Guinea fowl is stuffed with culatello Italian ham and cooked in clay, in this unique oven roast recipe by Italian chef Massimo Spigaroli

30 March, 2012
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Season & Occasion

serves for


total time

2 HR 20 MIN


Guinea Fowl
As needed (cold cut from the Parma region, obtained from lean parts of culatello)
As needed
To taste
As needed


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.


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