Guinea Fowl with Sage
(Faraona Alla Salvia)
Ingredients:
1 guinea fowl
3 and 1/2 oz (100 grams) pancetta, sliced
12 fresh sage leaves
1 and 1/2 oz (40 grams) butter
2 tablespoons extra virgin olive oil
Salt and pepper
Directions:
Preheat the oven to 180°C (350°F) Gas Mark 4.
Chop half of the sage leaves and mix them with 1 oz (15 grams) of the butter.
Season the cavity of the guinea fowl with salt and pepper.
Place the sage and butter mixture inside the cavity and sew up the opening.
Wrap the guinea fowl in the pancetta slices and truss with kitchen string.
Place the guinea fowl in a roasting tin with the olive oil, half the remaining butter and the remaining sage leaves.
Roast, turning occasionally, for about an hour until tender.
Remove the guinea fowl from the roasting tin and place the tin over a low heat.
Stir 2 tablespoons hot water into the cooking juices, scraping up any sediment from the base of the tin, then stir in the remaining butter and pour into a sauce boat.
Slice the breast of the bird, remove the wings and legs, cut the back into four pieces and serve with the sauce. Serves 6.