Roast guinea fowl with grapes and cavolo nero

Ingredients

For 1 serving

• Guinea fowl170 g
• Grapes100 g
• Tuscan kale200 g
• Garlic1 clove
• Rosemaryto taste
• White wine30 ml
• Bread40 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: gluten, sulphites,

In season: September – November

Method

1. Preheat a conventional oven to 190 °C. Pat the guinea fowl pieces dry with kitchen paper and season with salt and pepper; wash the grapes and pick them off the bunch.
2. Heat half the oil in an ovenproof frying pan (or a regular pan, then move to a roasting tin) over medium-high heat and brown the guinea fowl with the rosemary for 6–8 minutes, turning, until the skin is golden.
3. Pour in the white wine and let it bubble for a minute, then scatter the grapes around the meat.
4. Roast for 35 minutes, until the guinea fowl is golden and its juices run clear when pierced at the thickest part, and the grapes are soft and slightly caramelised.
5. Meanwhile strip the tough central rib from the cavolo nero leaves, wash them and cut them into strips. Heat the remaining oil in a pan over medium heat with the crushed garlic clove, add the cavolo nero, salt it, add a splash of water, cover and braise over low heat for 15 minutes, until tender; discard the garlic.
6. Serve the guinea fowl with the grapes and pan juices, the cavolo nero and the bread.