Ingredients for 8 people:1 guinea fowl weighing 1.5-1.8 kg (cleaned)1 kg broccoli3 red onions
570 g chestnuts , cooked and peeled8 small, untreated red apples
1-2 glasses Barriccato or another full-bodied red wine50 g raisins11 tbsp Extra Virgin Olive Oil 3 sprigs of thyme3 sprigs of rosemary1 bay leaf salt pepper
Pass the guinea fowl over a flame to scorch any remaining feathers, and then pull them off easily with the help of a small knife. Wash it, pat it dry and season inside and out with salt and pepper. Wash, clean and divide the broccoli into florets. Heat 4 spoonfuls of olive oil in a heavy-bottomed frying pan and sauté 1 of the onions, cleaned and thinly sliced. Add a handful of chestnuts and about 10 broccoli florets, season with salt and pepper, stir a cook over a low heat. When cooked, remove the pan from the heat, transfer the contents into a bowl and leave to cool; then use them to stuff the guinea fowl, pressing the mixture inside well. Finely chop the thyme, rosemary and bay leaf, mix them with 1 spoonful of olive oil and use the mixture to massage the guinea fowl. Put it in a baking tray lined with greaseproof paper, drizzle 5 spoonfuls of olive oil over it and cook in a preheated oven, at 170 °C, for 1½ hours.
In the meanwhile, blanch the remaining broccoli florets in plenty of boiling, salted water; strain and set them aside. After 45 minutes in the oven, pull the baking tray out and add the apples (washed, dried, cored and cut in quarters), the 2 remaining onions (cleaned and cut into large pieces), the raisins, the blanched broccoli and the remaining chestnuts. Season with salt and pepper, add a good drizzle of olive oil and give everything a stir. Pour the wine over everything, put the baking tray back in the oven. When the cooking time is over, leave the guinea fowl to rest for about 10 minutes, then cut it into pieces and arrange them on a serving dish with the fruit, vegetables and cooking juices.