Guinea hen to the Ghiotta

Faraona alla Ghiotta

There guinea hen alla ghiotta is a tasty traditional preparation, served with hot croutons spread with meat and pan juices.

4 servings

Easy

There guinea hen to the greedy is a main course traditional with a rich and convivial structure, suitable for a lunch in which the bird is presented together with its tastiest accompaniment. The meat, supported by the prosciutto and aromas, it gains intensity thanks to the presence of anchovies and capers, while the white wine and lemon introduce a fresh note and balance the fatty component. Cooking in the oven concentrates in the shallow pan Juices, butter, oil, and vegetable flavors, forming a rich, flavorful sauce. The specialty of this preparation is the use of the back and neck meat, which is then combined with the sauce ingredients to create a rustic spreadable cream. The toasted croutons, softened by the cooking liquid, are served hot around the guinea hen, complete the dish with a crunchy and juicy consistency.

Instructions

Voice reading

9 steps · natural Italian voice

Prepare the guinea hen

Clean the guinea hen Remove the innards, then wash it thoroughly and remove the head and legs. Dry it thoroughly before proceeding, so the seasoning will adhere better to the skin and the cooking will be more even.

Fill the cavity

Enter in the guinea hen half of the giblets and about half of capers, anchovies, lemon, celery, carrot, onion, garlic, sage and bay leafAdd all the butter, the ham, and some of the salt, distributing the ingredients in the cavity without pressing them too much.

Cover with ham

Wrap or cover the surface of the guinea hen with slices of prosciutto remained, therefore salt slightly the outside. Place the bird in a baking pan ovenproof dish large enough to also contain the herbs and spices pan juices.

Complete the baking pan

Surround the guinea hen with all the remaining ingredients, including the giblets, capers, anchovies, herbs, a tablespoon of extra virgin olive oil, and dry white wine. Pour the wine on the bottom of the pan. baking pan, avoiding dispersing it on the ham covering.

Bake in the oven

Bake at (392°F) 200°C and cook until the guinea hen It will be well cooked and the bottom will be enriched with its juices. During cooking, frequently baste the surface with the liquid collected in the shallow pan: the base must remain fluid and fragrant, without drying out.

Cut the guinea hen

Once cooked, remove the guinea hen from the baking pan and cut it into small pieces. Proceed carefully to separate the portions without losing the juices, which will be used both to work the meat and to baste the croutons.

Recover the meat

Bone the back and neck, collecting all the meat obtained. Pass it through the mincer along with all the ingredients present in the baking pan, including the pan juices, until you obtain a smooth, spreadable mixture.

Complete the dough

Add the lemon juice to the mixture and mix thoroughly. Make sure the consistency is smooth and uniform, and that the aroma is balanced between the meat, herbs, anchovies, and citrus. the mixture It must be able to be easily distributed on the bread.

Serve on croutons

Spread the mixture on small toasted bread croutons and moisten them with the pan juices remained in the baking panServe them hot on the serving dish, arranging them all around the pieces of guinea hen, so as to accompany the meat with the most concentrated and tasty part of the preparation.

Chef's Tips

Wet it often guinea hen with the pan juices while in the oven: the meat will remain more flavorful and the liquid will keep the mixture soft for spreading on the croutons.