Galantine of guinea fowl
- Gluten Free
- Lactose Free
- Energy Kcal 492
- Carbohydrates g 5.5
- of which sugars g 5.1
- Protein g 53.9
- Fats g 28.3
- of which saturated fat g 9.36
- Fiber g 2.8
- Cholesterol mg 196
- Sodium mg 555
- Difficulty: Difficult
- Prep time: 60 min
- Cook time: 3 h 20 min
- Serving: 6
- Cost: High
- Note + 12 hours of rest in the refrigerator
PRESENTATION
Guinea fowl galantine comes straight from the Marche region in Italy, bringing some real old-school flavor to the table. Really, this isn’t your average guinea fowl recipe. The whole process of making a galantine shows just how much pride folks from Marche put into their food, especially for big holidays or family gatherings. Pretty much, it's all about taking a plump guinea fowl (faraona), carefully deboning it, and stuffing it with a rich mix. Originally, it always included beef tongue. Nowadays, some people skip the offal, but honestly, that original filling still gets talked about in local stories.
What makes this galantine recipe stand out? It’s the way the guinea fowl’s natural fattiness keeps everything moist and tender, so every slice comes out packed with juicy flavor. And look, the ties to ancient Roman cooking, like those mentioned in "De Re Coquinaria," really add to the sense that you’re eating something with centuries of history behind it. It’s the kind of dish that gets everyone at the table chatting about the past while they dig in.
Not every region in Italy hangs on to its traditions quite like Marche, and guinea fowl galantine is one of those recipes that proves it. People in Marche still whip up this stuffed guinea fowl for special meals, sticking close to the way it’s been done for ages. The look of this dish? Golden and hearty on the outside, with a swirl of colors and textures in the middle from all the different meats and flavors tucked inside. I mean, folks who try this guinea fowl galantine usually talk about how the filling tastes a bit sweet from the meats and how the whole thing has a rich flavor you just don’t get with simpler poultry dishes.
Some home cooks say making a galantine recipe is kinda a project, but everyone agrees it’s worth it for the special occasion vibes and the taste. Even if beef tongue isn’t your thing, the blend of meats and seasonings in this classic Marche dish always seems to win people over. It’s a real taste of the region’s past—made to be enjoyed with friends and family. For sure.
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INGREDIENTS
- Guinea fowl 2.2 lbs (1 kg) - boned
- Carrots 2
- Celery 2 ribs
- Yellow onions 1
- Water 12.7 cups (3 l)
- Ground black pepper 10
- Fine salt to taste
- for the filling
- Mortadella 4.2 oz (120 g)
- Pork 4.2 oz (120 g) - minced
- Veal 4.2 oz (120 g) - ground
- Beef tongue 4.2 oz (120 g)
- Pistachios ⅓ cup (50 g)
- Parmigiano Reggiano PDO cheese 1.8 oz (50 g) - to grate
- Eggs 1
- Nutmeg to taste
- Fine salt to taste
- Black pepper to taste
- for accompaniments
- Romaine lettuce to taste
How to prepare Galantine of guinea fowl
To prepare the galantine of guinea fowl, first make the Vegetable broth: peel the carrot and cut it into coarse pieces 1, wash and cut the celery the same way 2, and finally peel the onion and cut it into quarters 3.
In a large pot, pour the vegetables 4, add the water 5 and peppercorns 6. Bring to a boil and leave on the stove for the duration of the recipe preparation.
Cut the slice of mortadella into strips 7 and then into cubes 8. Do the same with the tongue 9.
In a bowl, pour the ground pork, veal 10, and grated cheese 11, season with grated nutmeg 12
and add the egg 13. Start mixing the ingredients and finally incorporate the mortadella, tongue 14, and pistachios 15.
Mix again to incorporate these last ingredients 16. Now place a sheet of plastic wrap on a cutting board 17 and spread the deboned guinea fowl on it, opening it like a book. Lightly flatten it with a meat mallet 18,
then salt, pepper 19 and place the previously prepared filling in the center, pressing it with your hands to give it a sausage shape 20. At this point, lift one side of the wrap and use it to help roll the guinea fowl 21.
Once the roll is formed 22, twist the ends of the plastic wrap to keep the shape 23 and place the obtained sausage on a clean kitchen towel 24.
Roll the towel around the roll 25, then insert it into a roast net so it will remain well compact (26-27). If you don't have a net, you can use kitchen twine.
At this point, immerse the wrapped roll in the broth 28, salt and cover with the lid 29, then simmer for 3 hours over low heat. Turn the guinea fowl halfway through cooking and ensure it is always covered by the broth. After the 3 hours 30, remove the roll from the broth and let it cool to room temperature, then transfer it to the refrigerator for at least 12 hours.
After 12 hours, remove the net, the kitchen towel 31, and the plastic wrap. Slice the galantine of guinea fowl 32 and serve it at room temperature on a bed of fresh salad 33.