Guineafowl alla Ghiotta, Typical Traditional Recipe of Umbria

The Guineafowl all Ghiotta is the typical specialty of traditional Umbrian cuisine, a second course of great taste. It is usually prepared for important occasions, it is said that it originates from Orvieto, but by now the origin of the recipe is lost in the mists of time, so that every area and every village of Umbria has its own recipe and its variant, below I describe our recipe, the one from the Bolognami farm, left to me by my grandmother

Guineafowl alla Ghiotta Traditional Umbrian Recipe

Here is the recipe for Bolognami della Guineafowl alla Ghiotta, below I list the ingredients, I recommend you to get a great result you need to use quality ingredients, absolutely Umbrian where possible, only in this way you can savor a true marvel of Italian regional cuisine

Ingredients for Guineafowl alla Ghiotta Umbra

1 Guineafowl of gr. around 1200

80 g. of Extra Virgin Olive Oil Santa Margherita Bolognami

1 Glass of Grechetto Perticaia White Wine

1 Cup of Vegetable Broth

1 High Slice of Bolognami Seasoned Raw Ham

1 High Slice of Bologna Mortadella

500 g. of Chicken Livers

2 Anchovy Fillets in Salt

1 Small Jar of Capers in Vinegar

1 Small Onion

1 Carrot

1 Coast of Celery

3-4 Sage Leaves

1 Lemon Wedge

1 Umbrian Bread Bolognami

Flower of Salt of Trapani Bolognami As Much as Enough

Kampot Black Pepper Bolognami As Much as Needed

Preparation of Guineafowl alla Ghiotta

Cut the Guineafowl into two parts and place it in a large pot with high edges, if large enough you can leave it whole. Add all ingredients. Place in the oven at about 170 degrees, initially covered to prevent it from drying out too much. After about half an hour check the cooking, it should cook for about an hour and a half. Once cooked, remove the Guineafowl from the pot and cut it into small pieces, set it aside and keep it warm. Pass all the other ingredients through a vegetable mill or mixer and you will obtain the so-called Sauce alla Ghiotta. Cut the Umbrian Bread into nice slices and toast it, prepare the croutons, wet them lightly with the sauce left over from cooking, spread the sauce obtained on top and place a piece of Guineafowl on top of each one and enjoy