Stuffed guinea fowl

Today we will guide you through the preparation of stuffed Guinea fowl. A dish that will not only delight your palate but also take you back in time, thanks to its secret: cooking in the Clementi wood-fired oven. Faraona ripiena is an iconic dish of Italian cuisine, known for its rich flavors and spectacular presentation. This dish is often associated with holidays and special occasions, where the table is filled with joy and conviviality. Guinea fowl, with its tender and juicy meat, becomes the center of attention, bringing a touch of elegance to any banquet.

Ingredients and quantities

Before you start, make sure you have all the ingredients carefully dosed for 4-5 people:

• 1 guinea fowl (about 2-3 kg)
• Ingredients for the filling (sausage, bread, herbs to taste, chestnuts)
• Salt and pepper to taste.
• Milk to taste.
• Extra virgin olive oil
• Dry white wine
• Meat broth
• Thinly sliced bacon 100 g
• Potatoes for side dish (to taste)

Kitchen equipment needed

To achieve perfect Stuffed Guinea Fowl, it is essential to have the right tools at hand:

1. A good kitchen knife: to prepare guinea fowl with precision.
2. Durable pan: for baking in the oven.
3. Oven thermometer: to monitor the internal temperature of the guinea fowl.
4. Tin foil: to cover (if necessary) the guinea fowl during cooking.
5. Clementi wood-fired oven: to ensure even heat distribution and authentic flavor.

Preparation of stuffed guinea fowl

Here are the steps to follow for preparation:

1. Lighting the wood-burning oven: first of all, light your Clementi wood-burning oven. Create a wood base and use safe methods to light the fire. Wait until the oven reaches the desired temperature (about 180/200 degrees).
2. Preparation of guinea fowl: In the meantime, prepare the guinea fowl following the instructions provided. Clean the guinea fowl by removing any remaining feathers. Rinse it under water and make sure it is well cleaned and dry before starting the preparation of the stuffing.
3. Stuffing preparation: break up the bread and put it in a bowl. Pour in the milk and let the mixture soften. At this point chop the sausage, chestnuts and herbs. At this point add the salt and mix thoroughly.
4. Filling and cooking: fill the guinea fowl with the prepared stuffing and tie the opening with kitchen twine. Do the same with the back. Line the guinea fowl with the bacon slices and lay the guinea fowl on the roasting pan, adding a glass of white wine and the meat stock.
5. Cooking in the Clementi wood-fired oven: place the pan in the Clementi wood-fired oven, making sure to maintain a constant temperature. If using an oven thermometer, cook the guinea fowl until it reaches the desired internal temperature (74C°). Reaching and maintaining this temperature will ensure that the guinea fowl is cooked safely and the meat is tender and juicy. Alternatively, rotate the pan during cooking to ensure even heat distribution.

Remember to consider the resting time after cooking, during which the internal temperature of the meat may continue to rise slightly.

Conservation of leftovers

If any portions of Stuffed Guinea Fowl remain, store them properly to preserve the flavor. Store leftovers in an airtight container in the refrigerator and consume within two days. To rekindle the flavors, reheat gently in the oven. In conclusion, preparing stuffed guinea fowl in the Clementi wood-fired oven is a culinary experience that combines tradition, flavor and authenticity. Try this recipe to savor the true taste of Italian cuisine. Share your experience and join our community to stay updated on new Italian recipes and culinary secrets. Cooking is an ongoing journey of discovery, and we are excited to share this journey with you!