Main course

Guinea Fowl With Culatello


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

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  • Preparation time
  • Cooking time
  • Recipe category Main course
  • Recipe yield 6
  • Recipe cuisine Italian

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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