Ingredients

Servings 4

• guinea hen
• ham
• 6 anchovies
• 6 tablespoons capers
• 1 tablespoon butter
• 1 lemon
• 1 stalk celery
• carrot
• onion
• 2 cloves of garlic
• 5 leaves of sage
• 2 bay leaves
• 1 cup dry white wine
• 1 tablespoon extra virgin olive oil
• crostini (toasted bread croutons)
• salt

Preparation

25 minutes preparation + 40 minutes cooking

Carefully wash the guinea-fowl. Put into an oven pan and fill with half of the ingredients (the capers, anchovies, lemon, celery, carrot, onion, garlic, sage, the bay leaf, all the butter, the prosciutto and a little salt). Cover the guinea-fowl with the remaining prosciutto and salt lightly. Add the wine and the remaining ingredients and bake in a hot oven (400°F). During cooking, take care to baste the guinea-fowl often with the liquid collecting in the pan. When cooked, cut the guinea-fowl into small pieces. The dish may be presented accompanied by hot croutons soaked in filtered cooking liquid from the guinea-fowl.