Guinea fowl with sage

Preparation:

Preparation: Salt and pepper the guinea fowl internally, also adding a knob of butter mixed with 4-5 minced sage leaves and seal the opening. Wrap it in the bacon and tie it with a few turns of white kitchen string. Place the guinea fowl in a baking dish with the oil, a knob of butter, the remaining sage leaves and cook in a hot oven at 180 degrees for about an hour, turning it occasionally. When cooked, remove the bird. Dilute the bottom of the pan with a little hot water, stir in the remaining butter. Slice the breast, remove the wings and thighs, quarter the back and serve with the sauce. Accompanying wines: Alto Adige Merlot "Riserva" DOC, Sangiovese Di Romagna "Riserva" DOC, Aglianico Del Vulture "Vecchio" DOC.