Guinea fowl with mascarpone is definitely one of my favourite dishes: it’s so delicious (and I’m so addicted to it) that I often serve it when I have guests at home. And every time it’s a triumph! I personally love to cook it, because when I do, all the house smells like butter and cinnamon and I adore it! <br />I found this recipe in one of my English aunt's cookbooks. It was the English translation of a book written by an Italian chef whose name unfortunately I can't remember (too many years have passed...). I think it slightly differs from the traditional recipe used in Northern Italy: to me this is special, anyway. According to this Italian chef, at the end of cooking, you should cut the guinea fowl into pieces and process the cooking vegetables and juices to a purée to be spooned over the bird. Personally, I leave the guinea fowl as a whole (I cut it only after guests have seen it in its splendor…) and leave the vegetables chopped, to be served as a sort of a side dish (or accompany sauce, as you prefer). <br />As I was gently asked to post this recipe, here it is.

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