Faraona alla leccarda is an Umbrian celebration dish built around roasted guinea fowl and a concentrated sauce of poultry livers, white wine, herbs and the bird's cooking juices. The word leccarda also refers to the pan traditionally positioned to collect roasting drippings. Those juices explain the character of the preparation: the sauce is not a separate pâté placed beside the meat, but a savory extension of the roast.

Italian Umbrian Veal Rolls — Involtini di Vitello alla Umbra is a complete professional recipe for Umbrian-style veal rolls with their verified filling and pan jus, with verified quantities, detailed technique, wine pairing, storage, and nutrition.

Makes 4 main-course servings: 8 thin bone-in lamb chops, 2 per person. Allow 15 minutes to prepare, 20 to 30 minutes for an aromatic rest, about 4 1/2 to 5 1/2 minutes to grill, and 3 minutes to rest; internal temperature, not elapsed time, governs. This elemental central Italian preparation succeeds through thin chops, extra-virgin olive oil, garlic, rosemary, fierce heat, and immediate service rather than elaborate garnishes.