Recipe Faraona Al Cartoccio – Bagged Guinea Hen

Recipe Faraona Al Cartoccio – Bagged Guinea Hen


1 guinea hen
One-piece caul fat
One clove garlic, crushed
3 oz. sliced pancetta
One tbs. olive oil

How to make the Faraona Al Cartoccio – Bagged Guinea Hen:

Clean the guinea hen, then wash and pat dry. Put the clove of garlic, some sage leaves, and salt inside the bird. Scald the caul fat in boiling water, drain, spread on a kitchen towel to dry, then salt the hen outside and sprinkle with a few sage leaves. Wrap the bird in the pancetta and then in the caul fat.
Grease a sheet of waxed paper with oil and wrap the bird in it again. Seal by twisting the paper’s edges onto itself—Cook in a pre-heated oven at 450’F for about an hour. Remove from heat, open the bagged hen, carve and serve.

Serves 4

Recipe Faraona Al Cartoccio – Bagged Guinea Hen is a recipe from Piacenza (Emilia-Romagna)

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at