Sage guinea fowl with uccelletto beans

Ingredients

For 1 serving

• Guinea fowl150 g
• Cooked cannellini beans150 g
• Canned peeled tomatoes120 g
• Fresh sageto taste
• Garlic1 clove
• Extra virgin olive oil10 g
• Bread30 g
• Saltto taste
• Black pepperto taste

Contains: gluten,

Method

1. Pat the guinea fowl pieces dry with kitchen paper and season with salt and pepper. Heat half the oil in a casserole over medium-high heat with a few sage leaves and brown them for 8 minutes, until golden; add half a glass of water, cover and cook over low heat for 30 minutes, until the meat is tender and the juices run clear.
2. Meanwhile drain and rinse the cannellini beans and crush the garlic clove.
3. Heat the remaining oil in a frying pan over medium-low heat with the garlic and the rest of the sage for a minute, until fragrant but not coloured; add the peeled tomatoes, crushed, and the beans, season with salt and pepper and cook for 15 minutes, stirring now and then, until the sauce is thick.
4. Remove the garlic from the beans and slice the bread.
5. Serve the guinea fowl with the beans and a slice of bread.