A GUINEA FOWL RECIPE WRITTEN IN COOKIECRUMB STYLE

guinea-fowl

Lately I have found myself with food that I have never used/cooked before, some I’m happy to discover, others I have no idea what to do with. You see, I’m doing this photo job and as I’m working through the list of food to shoot I try to use it in some way. This goes for the Guinea fowl (or Guineafowl or guineafowl or…) I photographed yesterday. Guinea fowl, or faraona as it is called in Italian is not at all uncommon here but I had never cooked it before, I don’t know why, maybe because I have heard that it is supposed to be dry or maybe just because I’m lazy. But yesterday I did and I am so very happy because I haven’t had such a satisfying meal in ages.

guinea-fowl3

I don’t know if Guinea fowl really is dry because I stuffed a lot, and I mean a lot, of diced smoked pancetta (bacon) and some rosemary under the skin, patted a lot of pepper ( and some salt too) into the said skin, stuffed more rosemary into its carcass and drizzled a little extra virgin olive oil over it before shoving it into the hot oven. Why eat chicken when you can eat Guinea fowl I wonder?
By the way, anyone out there in Europe who would like to have some wakame, kombu and arame? I’m happy to send what’s left from one of my above mentioned photo sessions, i.e. almost all, to you, just email me your address. The first to contact me will get it! Updated: my seaweed has now found a new home.

guinea-fowl

L