Italian Recipes
FARAONA AL CARTOCCIO

FARAONA AL CARTOCCIO

Bagged Guinea Hen

How to make the Bagged Guinea Hen:

Clean the guinea hen, then wash and pat dry. Put the clove of garlic, some sage leaves and salt inside the bird. Scald the caul fat in boiling water, drain and spread on a kitchen towel to dry. Salt the outside of the hen and sprinkle with a few sage leaves. Wrap the bird in the pancetta, and then in the caul fat.

Grease a sheet of waxed paper with oil and wrap the bird in it again. Seal by twisting the edges of the paper onto itself. Cook in a pre-heated oven at 450'F for about an hour. Remove from heat, open the bagged hen, carve and serve.

Serves 4

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