Guinea Fowl in Porcini
A recipe from Tuscany
Preparation: 20 minutes
Cooking: 55 minutes
Serves: 4 people
1 guinea fowl, cut into 4 pieces
8 small sprigs sage
8 small sprigs mint
4 slices pancetta
6 tablespoons olive oil
2 garlic cloves, peeled
400 g (generous 5 1⁄2 cups) porcini mushrooms, sliced
4 mint leaves
3 ripe tomatoes, chopped
salt and pepper
Preheat the oven to 180°C/350°F/Gas Mark 4.
Stud the pieces of guinea fowl with the sage and mint sprigs and arrange a pancetta slice over each.
Pour 4 tablespoons of the olive oil into a casserole and add the guinea fowl. Roast in the oven for 35 minutes.
Meanwhile, heat the remaining oil in a shallow pan with the garlic cloves.When the garlic begins to brown, remove with a slotted spoon and discard.
Add the mushrooms, mint leaves and tomatoes to the pan and cook over low heat, stirring occasionally, for 10 minutes.
Remove the guinea fowl from the oven, add the pieces to the pan with the mushrooms and cook for 15 minutes.
Season with salt and pepper and remove the pan from the heat.
Transfer the guinea fowl and mushrooms to a serving dish and serve immediately.