Guinea Fowl With Mascarpone

Preparation:

Preparation: Work the mascarpone with a small glass of brandy and stuff the guinea fowl. Sew up the opening, tie the bird with white kitchen string and brown it in a pan with butter. Salt and pepper. Add the rosemary, cover, lower the heat and cook for an abundant hour, turning the guinea fowl every now and then. When it is ready, place it on a hot serving plate, sprinkle it with the remaining brandy and set it on fire. Accompanying wines: Valcalepio Rosso DOC, Friuli Latisana Cabernet Sauvignon DOC, Rosso Di Montalcino DOC.