The portal of the Rome Chamber of Commerce for agritourism and the local area

Roman recipes

Guinea fowl with white grapes


1 guinea-fowl, about 1kg each
a bunch of grapes
Marsala or white wine
50 g uncooked ham
extra virgin olive oil
meat broth

Once you have cleaned the individual grapes, place them in marsala or white, warm slightly and singe. Dress the cleaned guinea-fowl and wrap ham around its breast, brown it in a sauce-pan with oil and butter.
Add the meat broth and continue to cook. At the end, add the grapes with the wine, and let it all pick up some flavour for a couple of minutes, then serve.

Related to: Secound courses