Dina's Recipe

Guinea hen stuffed with olives

For those of you who haven’t yet visited Borgo di Vagli and for those who had the enjoyment of experiencing Dina’s mouth-watering casalinga cuisine in the Hamlet’s trattoria I’ cche c’é c’é, in each newsletter we continue to highlight one of Dina's popular recipes for you to try at home.


- 1 medium size freerange guinea hen (boned)
- 500g of minced pork and veal
- 5 slices of smoked bacon
- 150g black olives chopped
- cover with 2 slices of bacon, drizzle the olive oil, add the bones
- marjoram
- 50g of bread soaked in milk and drained
- extra virgin olive oil
- salt and pepper
- butcher’s string


Season the boned guinea hen with salt and pepper.
Chop three slises of bacon and mix well with the chopped olives, minced pork and veal, add thyme, marjoram and the drained soaked bread.
Stuff the bird and truss the bird with string so the filling stays inside.
Place the bird on roasting tray
Cover with 2 slices of bacon, drizzle the olive oil, add the bones.
Slowly cook at 180 degrees for 45/55 minutes until golden brown.


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