Faraona al Mascarpone

Faraona al Mascarpone is a traditional dish originating from southern Lombardy, the birthplace of Mascarpone cheese. The dish is usually made with a combination of guinea fowl, Mascarpone, celery, carrots, shallots, white wine, milk, butter, olive oil, salt, and pepper. The guinea fowl is seasoned with salt and pepper and the Mascarpone is placed inside the bird. The oil, butter, carrots, shallots, and celery are placed into a pot, and the guinea fowl is placed on the vegetables. White wine, salt, and pepper are added to the pot, and it is then covered and simmered slowly over low heat until the guinea fowl is fully cooked. If the dish looks dry, a couple of spoons of hot milk are added to the mix. Once prepared, the bird is removed from the pot and served warm, while the cooking liquid is usually puréed and served separately.