Ancient Tuscany Recipes
Faraona alla prugna

Faraona - Guinea-fowl - Photo © bluefootedbooby

Faraona alla prugna

Rennaisance recipes
Guinea-fowl

How to make the Faraona alla prugna:

Open the guinea-fowl like a book (or butterfly).

Stuff with prunes and sprinkle seasonings and spice over the prunes.

Roll up and tie the fowl up in string.

Put in a casserole dish with lots of onions, prunes and lots of olive oil and brown over the heat.

Add consume little by little but not too much at one time, enough to cook in but not enough to cover.

Cook over low heat for one hour.

When consume is thick, pour into a sauce.

This was served on a plate with a flower made from tomato skin in the center and the sauce was poured around the slices of "faraona" with prunes for decoration.

Serves 4-6

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM