From a Tuscan Hillside: Plums and Fowl

Sunday, August 19, 2012

Plums and Fowl

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Summer Sunday Roast

A recipe for when plums are in season. Guinea fowl (evocatively named faraona, or she-pharaoh, in Italian) has less fat than chicken and more flavour.

Ingredients:

1 guinea fowl (for 2-3 people)

dark plums (pitted and diced)

pancetta (cubed)

red onions (diced)

breadcrumbs

rosemary or thyme

olive oil; salt and pepper

1. Clean the guinea fowl (or buy without giblets)

2. Combine all the other ingredients in a mixing bowl; use olive oil to add moisture and amalgamate

3. Slide stuffing into cavity of the guinea fowl; insert some under the breast skin to protect meat

4. Season the bird with olive oil, salt and pepper

5. Cover top with foil and place in an oven at low heat (160 degrees C or 320 F) for 1 hour and 30 minutes

Two guinea fowl serve four with enough for left-overs. Serve with roast vegetables or a green salad.

1 comment:

Upupa EpopsAugust 27, 2012 at 5:50 PM
It was really delicious, and succulent...the sweet-sharp plums just setting off the flavoursome meat.
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Situated on a hillside, Le Ripe in Chianti has an orchard with heritage fruit trees, an organic vegetable garden, a row of 18 olives, wild figs, wild grapes, dozens of lavender bushes, a medieval hortus conclusus,a shrubbery, English roses and drifts of bulbs, all requiring labour and love but giving much pleasure in return.

The farm buildings, once home, stable, sty and byre, now renovated, host our friends and family. The cottage, a former barn, and two apartments in the main building, once stable and stall, are rented to guests who come by the week or longer. For more information on staying at Le Ripe, see our rental website.

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