GUINEA FOWL in PEVERADA SAUCE

INGREDIENTS:
for the meat:
1.5 kg of guinea fowl
50gr of bacon
50gr of olive oil
20gr of sage,
20gr of rosemary
30 cl of dry white wine

for the sauce:
300gr of guinea fowl and chicken liver
200gr of sopressa
three slices of anchovy
50gr of parsley
one lemon, garlic
20gr of grated "Grana" cheese

PREPARATION:
Brown the entire guinea fowl on a flame in a fire resistant glassware pan with some olive oil, bacon, sage and rosemary.
When it has taken a colouring, wet it with the white wine, allow the wine to evaporate, flavour it with salt and pepper, place it into the oven and complete the cooking phase slowly. In the mean time, mince the sopressa, parsley, lemon skin, the slices of anchovy and a clove of garlic.
Prepare these ingredients into a homogeneous mix whilst adding the grated cheese, grated bread, salt and pepper. Brown it in some olive oil and allow it to cook; towards the end of the cooking phase add the minced liver. When cooked, wet it with lemon juice and vinegar.

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