Ingredients: Per 4 servings
- 2 lb guinea hen
- 1 ½ oz butter
- ¾ oz ham
- 1 sprig sage
- 1 sprig rosemary
- salt and pepper to taste
Carefully scorch the skin of the guinea hen over high heat, then wash, clean, gut and dry the bird.
Stuff with rosemary, sage, salt, pepper, chopped prosciutto and 1/4th of the butter. Close the bird with a needle and cotton thread so that the stuffing won’t come out during cooking.
Place a fairly roasting pan over medium heat.
Add the remaining butter and, once melted, add the guinea hen and season with salt. Cover and cook on the stove top over low heat or in the oven at 350° F, turning the bird from time to time.
Cook for about 2 hours. When the bird is done cooking, remove it from the pan and reduce the pan juices by half.
Then strain the juice and pour it over the sliced guinea hen. Serve hot.
Even if prosciutto crudo is not produced exclusively in Italy, Italian hams are the most famous and sought-after in the world. Although prosciutto crudo is one of the most well-known Italian food products, most people don’t know that has been produced for the same way for centuries. In fact, the Etruscans were known to salt and dry pig legs over two thousand years ago. Curing the meat not only allowed it to be stored for long periods of time, but it also made it more flavorful. The prosciutto made in ancient Rome was so famous that it was exported to Greece where rich Grecians went nuts for it. Other records from “De Re Rustica”, written by Varrone, tell us that people living along the Po river were known as excellent pig ranchers and prosciutto producers.
Did you know that...
Prosciutto crudo from Parma was famous back in ancient times? When Hannibal arrived in the city after having been beaten by the Roman legions in 217 BC, he took a large quantity of prosciutto for himself and his troops.
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