Recommended wine pairing: Nipozzano Chianti Rufina Riserva DOCG or Pomino Pinot Nero
Serves: 6-8 people
Chef: Donatella Zampoli
8 boneless breasts of guinea fowl
4 fluid oz. extra virgin olive oil
2 oz. butter
1 bunch sweet, white grapes
2 cloves of garlic – finely chopped
1 glass dry white wine
Remove the skin from the guinea fowl and cut into small pieces. Coat each piece well with flour.
In a large saucepan, heat the oil and butter and add the sage, rosemary, and chopped garlic.
Saute the guinea fowl on both sides over a medium- high flame, adding the white wine as necessary, until the fowl is completely cooked. Add the grapes just before serving, and simmer for 2-3 minutes.