Guinea fowl with sage

Cooking time: 1 hour
Difficulty: easy
Faraona alla salvia

Preheat the oven to 180 / 350 F. Chop half the sage leaves and mix them with 15 g / 1 oz of the butter. Season the cavity of the guinea fowl with salt and pepper, place the sage and butter mixture inside the cavity and sew up the opening. Wrap the bird in the pancetta slices and truss with kitchen string. Place the guinea fowl in a roasting tin with the oil, half the remaining butter and the remaining sage leaves. Roast, turning occasionally, for about 1 hour until tender. Remove the guinea fowl from the roasting tin and place the tin over a low heat. Stir 2 tablespoons hot water into the cooking juices, scraping up any sediment from the base of the tin, then stir in the remaining butter and pour into a sauce boat. Slice the breast of the bird, remove the wings and legs, cut the back into four pieces and serve with the sauce.


Coll. (2010), "The Silver Spoon", Phaidon, 892

Suggested wine
Giornico Oro
Ticino DOC Merlot
Fr. 21.50

Serves 6

  • 10 fresh sage leaves
  • 40 g / 1 1/2 oz butter
  • 1 guinea fowl
  • 100 g / 3 1/2 oz pancetta, sliced
  • 2 tablespoons olive oil
  • salt and pepper