Guinea fowl wrapped in culatello and baked in clay

Photo: Massimo prepares the guinea fowl (Image: Dan Mahon)

Serves 4 - 6


Strolghino - a salame made from October to March in the region of Parma in Emilia-Romagna using leftover meat from the production of culatello and fiocchetto. It is a soft, lean and sweet-flavoured sausage.


1 guinea fowl, backbone removed, spatch-cocked
400g minced meat, prepared as strolghino
4 slices culatello
2 cloves garlic
1 sprig rosemary
10 juniper berries
splash of brandy
salt and pepper

Additional requirements
parchment paper clay


Preheat the oven to 220.
Liberally salt the cavity of the guinea fowl and stuff with the strolghino minced meat. Cover the bird with culatello,
rosemary, garlic, juniper berries and brandy.
Use a rolling pin to roll out the clay.
Tightly wrap the guinea fowl in parchment paper and then in the clay.
Bake for about two hours.

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