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Guinea Fowl with Colonnata Lard and Herbs

Guinea Fowl with Colonnata Lard and Herbs
5  / 5
  • quantity 4 person(s)
  • difficulty Difficile
  • preparation Entre 20 et 45 minutes
  • baking + de 45 minutes
  • recipe cost Moyen
  • parts Entier

Publiée le 16/04/2015


1 guinea fowl • 4 very thin strips of Colonnata lard • 1 petit-suisse • 1 sprig rosemary • 3 sprig thyme flowers • 10 garlic cloves • olive oil.


  1.  Preheat the oven to thermostat 6/180° C.
  2.  Salt and pepper the guinea fowl inside and out.
  3.  Stuff it with the petit-suisse, sprigs of thyme and 3 garlic cloves, peeled and cut in half.
  4.  Bard the guinea fowl with slices of lard and truss it without piercing the skin. Sprinkle with rosemary
  5.  Place it in a deep dish, surrounded with the remaining garlic cloves. Pour a little oil on top and place in the oven for roughly 50 minutes basting it regularly.
  6. When it is golden brown, remove it from the oven and leave to sit 10 minutes.

Colonnata pork lard is an excellent Italian product, marinated in salt, garlic, spices, and aromatic herbs, before being left to mature for 6 months in the marble caves of Carrare.

You can buy this in all good Italian grocery stores.

You can replace it with thin slices of belly of pork, delicious speciality from the South West.

Photo: Jean-Claude Amiel

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