Guinea Fowl in Porcini

Guinea Fowl in Porcini

A recipe from Tuscany

Preparation: 20 minutes

Cooking: 55 minutes

Serves: 4 people


1 guinea fowl, cut into 4 pieces

8 small sprigs sage

8 small sprigs mint

4 slices pancetta

6 tablespoons olive oil

2 garlic cloves, peeled

400 g (generous 5 1⁄2 cups) porcini mushrooms, sliced

4 mint leaves

3 ripe tomatoes, chopped

salt and pepper


Preheat the oven to 180°C/350°F/Gas Mark 4.

Stud the pieces of guinea fowl with the sage and mint sprigs and arrange a pancetta slice over each.

Pour 4 tablespoons of the olive oil into a casserole and add the guinea fowl. Roast in the oven for 35 minutes.

Meanwhile, heat the remaining oil in a shallow pan with the garlic cloves.When the garlic begins to brown, remove with a slotted spoon and discard.

Add the mushrooms, mint leaves and tomatoes to the pan and cook over low heat, stirring occasionally, for 10 minutes.

Remove the guinea fowl from the oven, add the pieces to the pan with the mushrooms and cook for 15 minutes.

Season with salt and pepper and remove the pan from the heat.

Transfer the guinea fowl and mushrooms to a serving dish and serve immediately.