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Roast guinea fowl with herbs and Cervia salt

Roast guinea fowl with herbs and Cervia salt

Guinea fowl with herbs and Cervia salt and confit tomatoes


For 4 persons:

  • 1 free-range guinea fowl
  • 1 bunch aromatic herbs
  • QB Brown sugar
  • QB Cervia herb salt
  • EVO 4 tablespoons
  • QB ground black pepper
  • 1 glass of white wine like pagadebit or albana - cherry tomatoes confit
  • 1/2 orange



Take the guinea fowl and cut it into several pieces, making sure that the pieces are approximately the same size.

Cook under vacuum at 77 degrees for about 3 hours 30 minutes.
Finish in the oven at 215 degrees for 5-6 minutes with hot oil, deglazing with white wine, salt and pepper; add sprigs of local herbs.

For the confit: put the tomatoes in the oven with a sprinkling of salt and sugar, herbs and a little orange juice at 140 degrees for about 2 hours.

Compose the dish with the guinea fowl, cherry tomatoes and garnish with rosemary flowers and add aromatised Sweet Salt of Cervia.



Recipe by chef Dimitri Contessi
Recipe published in "Cervia Experience - Special Food".

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