Faraona Arrosto al Balsamico
The blend of balsamic vinegar and honey to baste the guinea hen gives the bird a beautiful mahogany glaze and a delicious sweet-tart taste. This glazing technique can be used for most birds; if you can’t find guinea hens, use two small organic chickens instead.
This dish makes for a festive presentation, perfect for a special dinner. Set the two birds on a cutting board or plate, decorate with some rosemary sprigs, and present them to the table; then take them back to the kitchen, carve, and serve on two platters, family style.
— Lidia Matticchio Bastianich and Tanya Bastianich Manuali
• ON-DEMAND: Listen to Faith and Lidia talk about this recipe during Lidia’s guest appearance on The Faith Middleton Food Schmooze®. •
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Excerpted from Lidia’s Celebrate Like an Italian: 220 Foolproof Recipes That Make Every Meal a Party by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Published by Alfred A. Knopf, a division of Penguin Random House, LLC. Copyright © 2017 Tutti a Tavola, LLC. Photo by Steve Giralt.