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Guinea Fowl with Mascarpone Stuffing

Ingredients

A recipe from southern Lombardy, the birthplace of mascarpone. This dish is best served with mashed potatoes.

Serves 3

1 guinea fowl, about 3 + half pounds
scant half cup mascarpone
salt and freshly ground black pepper
2 tbsp vegetable or olive oil
7 tbsp unsalted butter
1 small celery stick, chopped
1 small carrot, chopped
2 shallots, chopped
two thirds cup dry white wine
5 to 6 tbsp milk

Method

Clean and wipe the guinea fowl and put the mascarpone inside it together with some salt and pepper.

Put the oil, butter, celery, carrot, and shallots in a flameproof pot into which the guinea fowl will fit snugly. Place the bird on the vegetables, add the chopped giblets (if you have them) and put the pot on the heat. Pour the wine over and season with salt and pepper.

Cover the pot and simmer slowly for 1 to 1 ½ hours, or until the bird is cooked. Keep an eye on the pot and add a couple of tablespoons of hot milk if it starts to run dry.

Remove the bird from the heat and keep hot. Purée the cooking liquid, then reheat and serve separately.

Faraona al Mascarpone is one of the recipes in Anna del Conte's Gastronomy of Italy (Pavilion Books, ISBN: 1862051666, 29.95).
 
 
 
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