Roast guinea fowl

Preparation:

Preparation: Clean the guinea fowl, salt it, pepper it internally, stuff it with rosemary, sage, a slice of bacon and a knob of butter. Cover the breast with the remaining bacon and secure it with white kitchen string. Salt and pepper the outside, then brown the guinea fowl in a pan with butter and oil. When it is coloured, wet it with half the wine. Let it evaporate, cover and cook over low heat for an hour. Ten minutes before removing from the heat, remove the slices of bacon so that the breast also browns. Dilute the cooking liquid with the remaining wine and reduce by half. Pour the sauce over the guinea fowl cut into pieces and serve. Accompanying wines: Bramaterra DOC, Chianti Classico DOCG, Aglianico Del Sannio Beneventano DOC.