Take a young guinea fowl and, after having cleaned it and cut it into pieces, put it in a pan to brown with a mixture of lard, oil, sage and rosemary. During cooking the meat releases its water, which must be left to dry until the pieces seem to stick to the pan. When it has taken on a nice golden color, pour a glass of white wine, add salt and pepper and cover with a lid, or with foil. If the wine dries up, add a little water with the stock cube.
A traditional accompaniment for this dish is the peverada sauce which is obtained by frying in abundant olive oil a slice of seasoned soppressa, the guinea fowl’s livers flavored with salt, pepper, parsley and lemon juice. After fifteen minutes of cooking, over moderate heat, a spoonful of vinegar is added.
