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tuscan recipe

Faraona con Uva e mele

1 Guinea Fowl
15 White grapes (if seeded, remove seeds)
1 Granny smith apple
6 Thin slices of pancetta (not smoked)
Salt and pepper
Olive oil
1 glass White wine

Clean guinea fowl and remove intestines.
Cut the grapes in half, remove seeds. Cut the apple leaving the skin, into quarters and rub generously with salt and pepper.

Stuff the fowl with the fruit. Under the wings place 3 leaves of sage and a twig of rosemary. Place the slices of pancetta over the breast of the fowl. With kitchen string wrap the fowl, making sure that the wings and legs are pulled close to the body of the bird. The bottom of the fowl will need to be closed with a couple of toothpicks to ensure that the grapes do not come out.

Place the fowl in a baking dish, sprinkle with a little salt and pepper, drizzle with olive oil & bake in a hot oven ( 180 C) for 45 minutes. Remove from oven, remove the pancetta and the string from the bird and place the pancetta in the baking dish to continue flavouring the sauces. Place in the oven again for about 15 minutes.

Remove from oven and remove toothpicks. Lift the bird slightly allowing the fruit to come out, along with the juices into the baking dish. The fowl will then have to be removed and placed into the serving dish. The fruit, juice and pancetta will need to be filtered with a sieve into a small saucepan. Add the white wine and cook together on a medium flame for 10 minutes. This is then used as the gravy to serve with the guinea fowl.

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