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
30 March, 2012
ingredients
Guinea fowl
1
Strolghino
As needed (cold cut from the Parma region, obtained from lean parts of culatello)
Culatello
As needed
Rosemary
To taste
Clay
As needed
Preparation
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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