guinea fowl alla ghiotta

On a cold winter afternoon, preparing guinea fowl alla ghiotta transforms into a ritual that warms the home atmosphere. This dish, typical of Umbrian tradition, combines the delicacy of guinea fowl with the strong flavor of raw ham and the intensity of anchovy fillets, creating a harmony of tastes that perfectly complements aromatic vegetables like celery and carrots. The baking technique allows the meat to retain its juiciness, while the ham, wrapping the guinea fowl, helps infuse flavor and tenderness. Ideal for a Sunday family lunch or a dinner among friends, this dish pairs wonderfully with a good local white wine. Guinea fowl alla ghiotta is not just a main course, but an invitation to rediscover the authentic flavors of Umbria, where every ingredient tells the passion for traditional cooking and conviviality.

Prepare the guinea fowl by emptying it of its innards, washing it thoroughly, and cutting off the head and feet. Place it in a baking dish with half of the giblets and about half of the ingredients placed inside it (capers, anchovies, lemon, celery, carrot, onion, garlic, sage, bay leaf, all the butter, ham, and salt). Cover the guinea fowl with the remaining ham and lightly salt it. Surround the guinea fowl with all the remaining ingredients, including the wine, and cook in a hot oven (200°). During cooking, be sure to frequently baste the guinea fowl with the liquid that collects in the pan. At the end of cooking, cut into small pieces. Debone the back and neck and pass the resulting meat through a meat grinder along with all the ingredients; add lemon juice. The mixture obtained will be spread on the toasted bread, which, soaked with the cooking juices, will be served hot on the serving platter, all around the guinea fowl.