1 guinea fowl, cut into chunks
salt and freshly ground black pepper
plain flour for dusting
150ml/10 tbsp extra virgin olive oil
4 garlic cloves, sliced lengthways
large bunch rosemary, broken in half
150ml/5fl oz white wine
Season the guinea fowl chunks with salt and pepper and coat with plain flour.
In a large heavy-based frying pan, heat the extra virgin olive oil. When hot, add the floured guinea fowl and seal well on all sides until golden-brown and quite crispy.
At this stage, reduce the heat to low, add the garlic and rosemary, cover with a lid and cook for 30 minutes, turning the meat from time to time.
After 30 minutes increase the heat to high, remove the lid, add the white wine (if you wish you could flambé the fowl now) or allow to evaporate.
To make the bruschetta, when the guinea fowl is ready, toast some slices of bread. Immediately rub on some garlic and drizzle some of the olive oil from the guinea fowl sauce. Serve the guinea fowl with slices of bruschetta.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
Chicken cacciatore
See more Gennaro Contaldo recipes
BBC © 2012 The BBC is not responsible for the content of external sites. Read more.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.
