Description
Faraona Ripiena al Forno is a traditional Italian dish featuring roasted guinea fowl stuffed with aromatic herbs and ingredients.
Ingredients
Scale
- 1 whole guinea fowl (about 1.5 kg)
- 100 g breadcrumbs
- 50 g grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 tbsp chopped fresh rosemary
- 1 tbsp chopped fresh sage
- Salt and pepper to taste
- 2 tbsp olive oil
- 100 ml white wine
Instructions
- Preheat oven to 180°C (350°F).
- Mix breadcrumbs, Parmesan, egg, garlic, rosemary, sage, salt, and pepper in a bowl.
- Stuff the guinea fowl with the mixture and tie legs together.
- Rub the bird with olive oil and season with salt and pepper.
- Place in a roasting pan and pour white wine around it.
- Roast for 60-70 minutes until golden and juices run clear.
- Let rest for 10 minutes before carving.
Notes
- Serve with roasted potatoes or seasonal vegetables.
- Can substitute chicken if guinea fowl is unavailable.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 bird
- Calories: 350
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 120 mg
Keywords: guinea fowl, roasted, Italian, stuffed, herbs