Secondo - Fowl - Faraona con Ulva e mele

By SallySmo

Oven Baked Guinea Fowl marinated with Grapes, Apple and White Wine

Ingredients

• 1 Guinea Fowl
• 15 white grapes ( if seeded, remove seeds)
• 1 granny smith apple
• 6 thin slices of pancetta ( not smoked)
• sage, rosemary
• salt& pepper.
• Olive oil
• 1 glass white wine

Preparation

Step 1

Clean guinea fowl & remove heart, blood, liver etc.

Cut the grapes in half, remove seeds, cut the apples leaving the skin into quarters and rub generously with salt & pepper.

Stuff the fowl wth the fruit . Under the wings place 3 leaves of sage and a twig of rosemary. Place the slices of pancetta over the breast of the fowl. With kitchen string wrap the fowl, making sre that the wings and legs are pulled close to the body of the bird. The bottom of the fowl will need to be closed with a couple of toothpicks to ensure that the grapes don't come out.

Place the fowl in a baking dish, sprinkle with a little salt & pepper, drizzle with olive oil & bake in a hot oven (180° C) for 45 mins.

Remove from oven, remove the pancetta & the sring from the bird, though place the pancetta in the baking dish to continue flavouring the sauces. Place in the oven again for about 15 mins.

Remove from oven and remove toothpicks. Lift the bird slightly alowing the fruit to come out, along with the juices into the baking dish. The fowl will then be removed and placed into the serving dish. The fruit & juice and pancetta will need to be filtered with a sieve into a small saucepan. Add the white wine & cook together on a medium flame for 10 mins. This is then used as the gravy to serve with the guinea fowl.