Faraone con Salsa Pevarada (Guinea Fowl with Pevarada Sauce) – by Whisper Vines & Enrica Rocca
Here we are for our column with the chef Enrica Rocca. We asked her a recipe for your Christmas and she gave us this authentic jewel. You might challenge your culinary skills and impress your friends and family, why not? We can help you out with the right wine, that is something you just need to order from us!
So, before we give you this fantastic recipe, let’s put the wine on the table: we chose the Friulano by La Viarte. We are in Friuli, north-east of Italy, in the region that most of the experts consider the cradle of the white wines in Italy. Why? Because of the mineral soil and the ancient winemaking tradition! Here people love wine, talk about it, drink it every day, try to improve its quality and don’t forget their roots, of course. This wine is the so-called Tocai Friulano, now just Friulano: very mineral and aromatic, dry on the palate and with a delicious almond aftertaste. It is perfect for a complex and delicate recipe like the Faraone con Salsa Pevarada.
Eating chicken today is becoming almost dangerous because most is badly fed, battery produced fodder. Guinea fowl is therefore a much better option – it´s much less in demand (and therefore isn´t being battery produced), and if you´re lucky you might find a wild one. In Venice, you will find wild Guinea fowl from the Poéstuary, and these are, quite simply, amazing. Make sure you also get the giblets, as you´ll need them for the pevarada sauce.This recipe can also be made using a rabbit. As rabbit is a very lean meat, I suggest you wrap it in thin slices of lard or pancetta to stop it from becoming too dry.
Preparation Time: 1h 30minutes
- 1 whole Guinea fowl
- 2 tbsp freshly chopped sage and rosemary
- 1 whole garlic clove
- 50gr pancetta cubes
- 125ml white wine
- Salt and pepper, to taste
- 100gr Guinea fowl liver (chicken liver is a valid alternative)
- 6 anchovy filets
- 1 tbsp chopped parsley
- 2 cloves garlic, chopped
- Juice of 1 ½ lemons
- Zest of ½ lemon
- Sea salt and black pepper, to taste
- Preheat oven to 200°C.
- Rub the freshly chopped herbs and garlic on the inside of the bird. Season with salt and pepper. Place in an oven proof dish with thick cubes of pancetta and white wine, and roast for one hour.
- Chop the raw liver and add it to a pan with the chopped garlic, lemon zest, lemon juice, anchovies, parsley salt, and a generous helping of pepper.
- Sauté all the ingredients over a medium-low heat for 8-10 minutes, or until the liver is cooked through and becomes fragrant.
- Portion the Guinea fowl and place on a serving dish.
- Drizzle the roasted Guinea fowl with the pevarada sauce and garnish with lemon zest and freshly chopped parsley.
Merry Christmas to all of you from Whisper Vines’ team and Enrica Rocca’s!