Patè of guinea-fowl and arneis

May 5, 2011


  • 1 guinea-fowl with its liver (or a chicken liver)
  • 1 bottle of Roero Arneis
  • 4 cloves
  • 10 juniper berries
  • 1 medium-size onion
  • 1 sprig of rosemary
  • extra virgin olive oil
  • salt
  • pepper Cognac
  • 2 spoons of dry Marsala
  • 60 g butter


In a pan, fry lightly the onion, the rosemary and oil; then add the chopped guinea-fowl and fry it on a high fire until it has lost all its water.

Then, on a medium fire, add the cloves, the juniper, a handful of pepper; add some Arneis and cook slowly for one hour and a half.

Remember to add some more Arneis now and then.

Once cooked, take the pieces of guinea-fowl away from the sauce, peel them, take the bones away and whisk the meat, liver included; add a little Cognac and the dry Marsal.

Mix the whisked meat with the butter, add salt, put the mix in the mould and leave it in the fridge for 12 hours.

Serve in slices, decorated with meat jelly.