taken from the magazine « Elle à table »

Some tips…

Colonnata bacon is a wonderful meat from Italy, marinated in salt, garlic, spices and aromatic herbs before being preserved in marble cellars in Carrara for six months.

You should find this product in any good Italian deli.

You can also use ventrèche, a type of unsmoked bacon from southwest France.

Cooking
time 		preparation
time		 Difficulty Number of
servings

Guinea Fowl with Colonnata Bacon and Herbs

Ingredients :

4 very thin slices Colonnata bacon • 1 pot fromage frais • 1 rosemary sprig • 3 thyme sprigs • 10 garlic cloves • olive oil


 Serves 4   Experienced    Between 20 and 45 mins   + 45 mins

  •  Preheat the oven to 180°/350°F/Gas Mark 4.
  •  Salt and pepper the guinea fowl inside and out.
  • Stuff it with the fromage frais, thyme and the peeled and halved garlic cloves. 
  • Wrap the bacon over the bird and truss it without breaking the skin.Sprinkle with rosemary. 
  •  Place it in a roasting dish, surround with the remaining garlic clove, drizzle with olive oil and roast for 50 minutes, basting regularly.
  •  When golden brown, remove from the oven and leave to stand for 10 minutes.

Photo : Jean-Claude Amiel