Ingredients

• 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
• few slices bread
• garlic cloves

Directions

• 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.