GUINEA-FOWL WITH "PERVERADA"
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Ingredients:
1 guinea fowl, 3 anchovies, 200g liver (chicken and guinea-fowl), 1 onion, 1 celery, 1 carrot, 1 garlic clove, rosemary, 6 sage leaves, juice of one lemon, 50 g salami slices, 10g pickles, 0.5 l of young red wine, 2 tablespoons wine vinegar, 50 g butter, some capers, olive oil, salt, pepper.

Salt, pepper and season with sage, rosemary, butter, olive oil, garlic, onion, celery and carrot the guinea fowl. Heat the oil in a casserole and brown the guinea fowl on all its sides. Drench it with the wine and let it evaporate. Put the guinea fowl into a pre-heated oven at 180°C, where you shall keep it until it is fully cooked, while keeping the meat moist by bathing it in its sauce, now and then.
Meanwhile, prepare the peverada sauce: put the livers, anchovies, capers, salami slices and pickles in a casserole and cook it for about 20-30 minutes and drench it with the wine. At the end of the cooking time, mix the whole thing with the handblender, adding the lemon juice and wine vinegar and cook it for further 10 minutes.
Serve the guinea fowl with the "peverada" sauce and a nice slice of toasted polenta.

Recommended wines: Cabernet Franc Vigneto di Azzanello Doc Friuli Grave