Faraona al Barolo with Roasted Vegetables

Ingredients

• 1 guinea fowl (about 2 kg / 4.4 lbs) 1 guinea fowl (about 2 kg / 4.4 lbs)
• 750 ml (3 cups) Barolo wine 750 ml (3 cups) Barolo wine
• 2 onions, finely chopped 2 onions, finely chopped
• 4 tomatoes, peeled and diced 4 tomatoes, peeled and diced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 sprigs of rosemary 2 sprigs of rosemary
• 4 sprigs of thyme 4 sprigs of thyme
• 2 bay leaves 2 bay leaves
• Salt and pepper, to taste Salt and pepper, to taste
• For the roasted vegetables: For the roasted vegetables:
• 4 carrots, peeled and cut into sticks 4 carrots, peeled and cut into sticks
• 2 zucchinis, cut into thick slices 2 zucchinis, cut into thick slices
• 1 red bell pepper, seeded and cut into strips 1 red bell pepper, seeded and cut into strips
• 1 yellow bell pepper, seeded and cut into strips 1 yellow bell pepper, seeded and cut into strips
• 1 eggplant, cut into cubes 1 eggplant, cut into cubes
• 4 tablespoons olive oil 4 tablespoons olive oil
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 4g
• Carbohydrates (total, sugars): 15g, 8g
• Protein: 50g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large bowl, combine the Barolo wine, chopped onions, diced tomatoes, minced garlic, rosemary, thyme, bay leaves, salt, and pepper. Mix well.
3. 3.
   Place the guinea fowl in a deep roasting pan and pour the marinade over it. Make sure the guinea fowl is fully submerged in the marinade. Cover the pan with aluminum foil and let it marinate in the refrigerator for at least 4 hours or overnight.
4. 4.
   Remove the guinea fowl from the marinade and pat it dry with paper towels. Reserve the marinade for later use.
5. 5.
   Heat a large skillet over medium-high heat and add a tablespoon of olive oil. Sear the guinea fowl on all sides until golden brown. Transfer the guinea fowl back to the roasting pan.
6. 6.
   Pour the reserved marinade over the guinea fowl and cover the pan with aluminum foil. Place it in the preheated oven and roast for about 2 hours, or until the guinea fowl is cooked through and tender. Baste the guinea fowl with the marinade every 30 minutes.
7. 7.
   While the guinea fowl is roasting, prepare the roasted vegetables. In a large baking dish, combine the carrots, zucchinis, bell peppers, eggplant, minced garlic, dried oregano, dried thyme, salt, and pepper. Drizzle with olive oil and toss to coat the vegetables evenly.
8. 8.
   Place the baking dish in the oven alongside the guinea fowl and roast for about 40-45 minutes, or until the vegetables are caramelized and tender.
9. 9.
   Once the guinea fowl and vegetables are cooked, remove them from the oven. Let the guinea fowl rest for a few minutes before carving.
10. 10.
    Serve the Faraona al Barolo with the roasted vegetables on the side. Spoon some of the wine sauce over the guinea fowl and vegetables for added flavor.

Treat your ingredients with care...

• Guinea fowl — Make sure to marinate the guinea fowl for at least 4 hours or overnight to allow the flavors to penetrate the meat and make it tender.
• Barolo wine — Choose a good-quality Barolo wine for the marinade, as it will greatly enhance the flavor of the dish.
• Roasted vegetables — Cut the vegetables into similar-sized pieces to ensure even cooking. Toss them in olive oil and herbs before roasting to enhance their flavors.

Tips & Tricks

• For a richer sauce, you can reduce the marinade on the stovetop after roasting the guinea fowl and use it as a drizzle over the dish.
• If you can't find guinea fowl, you can substitute it with chicken, though the flavor will be slightly different.
• Serve the Faraona al Barolo with crusty bread to soak up the delicious wine sauce.
• Make sure to carve the guinea fowl into individual portions before serving for easier consumption.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently in the oven or microwave.

Serving advice

Serve the Faraona al Barolo on a large platter, placing the carved guinea fowl in the center and arranging the roasted vegetables around it. Garnish with fresh herbs, such as parsley or basil, for a pop of color.

Presentation advice

To elevate the presentation, drizzle some of the wine sauce over the carved guinea fowl and vegetables. Sprinkle a pinch of dried oregano or thyme on top for an added visual appeal.