Guinea Fowl with Mascarpone
(Faraona al Mascarpone)
Ingredients:
5 oz (150 grams) mascarpone cheese
4 fl oz (120 ml) brandy
1 guinea fowl
1 oz (25 grams) butter
1 fresh rosemary sprig, chopped
Salt and pepper
Directions:
Mix together the mascarpone and half the brandy in a bowl and spoon into the cavity of the guinea fowl.
Sew up the opening and truss with kitchen string.
Melt the butter in a pan, add the guinea fowl and cook, turning frequently, until browned all over.
Season with salt and pepper, sprinkle with the rosemary, lower the heat and cover.
Cook, turning occasionally, for 1 hour until tender.
Transfer the guinea fowl to a warm serving dish, sprinkle with the remaining brandy and ignite.
Carve when the flames have died down. Serves 6.