Ingredients: 1 Guinea-fowl; Dried mixed herbs (rosemary, sage, majoram); Salt and Pepper; 2 lemons; 2 Garlic Cloves; Extra virgin olive oil; White wine.
For the sauce: 400g chicken livers; 2 Laurel leaves; Extra virgin olive oil; Fresh rosemary; Fresh sage; Ham; Mortadella; Lemon peel; Capers ; Nutmeg.
Cut the guinea-fowl into pieces. Put the guinea-fowl in a bowl and marinate it with lemon juice, 1/2 cloves of garlic, some Murlo olive oil, and white wine. Add all the dry spices (rosemary, sage and marjoram), and season with salt and pepper. Stir all the ingredients together.
Now let’s prepare the sauce. Boil the chicken livers for about 5-6 minutes with 2 laurel leaves. After 5-6 minutes, drain the livers and wash them with abundant warm water. In a pan put some olive oil, the chicken livers, rosemary and sage, ham, mortadella, lemon peel and some capers. Season with salt and pepper and let them cook for about 40 minutes. Once the livers are ready, grind all the ingredients together and season with a pinch of nutmeg.
Now line a dripping pan with baking paper and arrange the guinea-fowl pieces along with the marinade, some olive oil, some lemon juice, some white wine and a pinch of salt. Cover it with another foil of baking paper and cook for about 1 hour and half in the oven at 180°. Serve the guinea-fowl with the liver sauce and crispy bread!
If you want to see the video with the precedure just click here.