Spicy Guinea Fowl

1 free-range guinea fowl, about 1.2kg
50 gr sage, thyme, rosemary, and mint (finely chopped)
5 gr chilli powder
Salt and pepper
Extra Virgin Olive Oil DOP Fonterutoli

Gut the guinea fowl, cut the legs, the neck and the edge of the wings. With a boning knife, separate the breastbone from the meat preserving it in its entirety. Proceed likewise for the other parts of the guinea fowl (starting preferably from the wings and proceeding to the thigh). Make sure to not damage the skin and the muscles. Generously sprinkle the herbs and the chili powder on a tray, lay the guinea fowl down and sprinkle the mixture again on top. Marinate for about an hour. Add salt and pepper before cooking. Place the guinea fowl skin-side down on a warm grill and cook for about 20 minutes. It can also be cooked in a pan (preferably an iron pan) on medium heat to keep the meat juicy.

Expert tip: Seal the marinade with food film to marinate more quickly.

Serving: Cut the guinea fowl in four parts and season with extra virgin olive oil.