Stuffed roast guinea fowl with pomegranate wedges
4 people
Preparation time
25 minutes + 2 hours for cooking
Grana Padano Riserva
Francesca D'Orazio
1 guinea fowl, about 1.2 Kg 
200 g cooked chestnuts
200 g sausage
250 g minced beef
2 eggs 
30 g breadcrumbs 
100 g grated Grana Padano PDO Riserva 
50 g berries 
a few grams of truffle
2 tablespoons chopped rosemary, thyme and sage 
80 g fresh pancetta sliced thin (or lardo)
500 g small new potatoes
1 onion 
2 carrots 
1 stick of celery 
250 ml pomegranate juice
Sprigs of myrtle or rosemary

For the pomegranate wedges 
4 pomegranates yielding 250 ml pomegranate juice
15 g gelatin sheets
30 g sugar
1 tablespoon orange liqueur
Heat the oven to 180°C. 
Clean the guinea fowl, removing the giblets, and rinse under plenty of running water.
Place the minced meat, sausage, eggs, breadcrumbs, berries and the chestnuts, cut in half, into a bowl. Add the grated Grana Padano PDO, the chopped herbs and a pinch of salt. Stuff the guinea fowl with the stuffing mixture.  
Rub the guinea fowl with salt, cover it with the bacon slices and some sprigs of myrtle (or rosemary). 
Tie the wings and feet with string and place the guinea fowl in the roasting tray. Surround with sliced celery, carrots and onion. Pour the pomegranate juice over it and roast for about 1 hr 30 min, basting the meat every so often with the juice from the tray. Add the potatoes to the pan, finish roasting in the oven for another 30 minutes, turn the oven off, and leave to rest for another 10 minutes.

For the pomegranate wedges  
Soak the gelatin in cold water. Halve the pomegranates lengthways, then squeeze until you obtain half a litre of juice. Filter and heat the juice with the sugar, without bringing to the boil. Combine the squeezed gelatin and the liqueur. Fill the hollowed out pomegranate shells and keep in the fridge for at least 3 hours. Cut into wedges.

To serve,  place the guinea fowl in the centre of a serving dish, surrounding it with the potatoes and garnishing with the pomegranate wedges.