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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
- 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.