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Roasted Guinea-Fowl with
1 young guinea-fowl (about 1 kg)
50 gr. of bacon
50 gr. of extra-virgin olive oil
A few leaves of sage
A sprig of rosemary
1 glass of dry white wine
Salt and pepper to taste
For the sauce:
400 gr. of guinea-fowl and chicken livers
200 gr. of brawn
3 anchovies
1 clove of garlic
Grated Grana Padano cheese
Extra-virgin olive oil
Salt and pepper

Place the guinea-fowl whole in a dish with the oil and add chopped bacon, sage and rosemary. Cook on high heat and once the meat has changed colour, souse with wine. When the wine has evaporated, put in the oven at 160° until it is completely cooked through.
Preparation of the sauce
Brown the garlic in plenty of oil and then add the livers, brawn, parsley and garlic all together with grated lemon peel and anchovies in small pieces. Mix with a little Grana Padano cheese and breadcrumbs. Lastly, season with a little salt and plenty of pepper. Cook in the oil adding the juices of the roast and flavour with a little vinegar or squeezed lemon if preferred.
Cut the guinea-fowl into pieces and serve hot with the sauce.


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