Guinea fowls like any game are very light and require the fatty bacon to flavor the meat and prevent from over-drying. Served with gnocchi make an absolutely spectacular dish, Piemontese style.
2 guinea fowls
200g/7oz sliced bacon
1 head garlic
4 springs rosemary
Wash the birds under running water. Pat-dry with paper towels. Next using a flame-thrower or over a gas burner remove any remaining feathers.
Peel, core and cut the apples into rather thin wedges. Peel the garlic and slice the cloves lengthwise.
Prepare two pieces of aluminum foil, large enough to wrap each bird. Arrange in a baking dish. Place the bird on top of the foil. Next rub the fowl’s cavity generously with salt. Stuff with apples, garlic and a spring of rosemary, leaving some to place on top of the breasts. Then arrange the sliced bacon, covering the breasts entirely.
Place the remaining apple wedges and sliced garlic on top of the bacon.
In a cooking skillet melt the butter and sauté with chopped leaves of one rosemary spring. Pour on top of the birds, making sure all stays in the foil.
Wrap the fowls tightly with aluminum foil. Place in an oven preheated to 200°C/390°F and bake for one hour. Meanwhile prepare the gnocchi.
After one hour, uncover the birds opening the foil and bake for another 30 minutes until the bacon is browned and the juices run clear. Brush frequently with drippings.
Remove the bacon placed top of the birds, chop with a knife then transfer into a skillet along with some drippings and chopped leaves of one rosemary spring. Use to garnish the gnocchi.
Cut and serve the guinea fowls with the garnished gnocchi. Enjoy.