1. Bone out the guinea fowl, leaving the wing bones intact: lay the bird breast down and use a sharp knife to cut through the skin along both sides of the backbone, then carefully ease the knife into the cuts and down around the carcass on both sides to separate it from the flesh; take care not to cut through the skin. Cut through the leg and wing joints, then remove the rib cage and backbone. Now cut the boned bird in half so you end up with two pieces each comprising a breast, leg and wing.
2. Next bone the legs. Insert a sharp knife into the flesh, to the bone, then cut down one side of the bone and around it to free it from the flesh.
3. Preheat the oven to 200°C. Mix together the mascarpone, thyme, lemon zest and juice, and some seasoning.
4. Lay one of the boned guinea fowl halves skin side down on a chopping board. Pull the breast meat back on the skin to expose a cavity. Roll a spoonful of the mascarpone mix in a slice of prosciutto, then put into this cavity. Fold the breast fillet back down over the filling so that it is enclosed between the skin and the breast. Repeat the same process to stuff the leg. Stuff the other guinea fowl half.
5. Heat up a heavy-based ovenproof frying pan and add the olive oil. Season the guinea fowl halves and place skin side down in the pan. Cook for 2 minutes until the skin is golden.
6. Drain off any excess fat from the pan, then tuck a slice of bread under each piece of guinea fowl. Transfer the pan to the oven and cook for 10–12 minutes. Remove from the oven and leave to rest for 4 minutes.
7. Meanwhile, toss the castelfranco with 2 tablespoons of the olive oil, the lemon juice and salt and pepper to taste. In another bowl, mix the cannellini beans with the remaining olive oil and seasoning to taste.
8. Put a slice of bread in each pasta bowl. Scatter the castelfranco and cannellini beans over the bread, then place the guinea fowl on top. Finish with chopped mint and a drizzle of balsamic vinegar.
1 guinea fowl
Leaves from 4 sprigs of thyme, chopped
Grated zest and juice of 1 lemon
4 slices prosciutto di Parma
1 tbsp extra virgin olive oil
For the salad:
2 slices sourdough or pagnotta bread
1 head castelfranco (or raddichio), leaves separated and roughly torn
4 tbsp extra virgin olive oil
Juice of 1/2 lemon
250g drained cannellini beans from a jar or can (rinse if canned)
Sea salt and freshly ground black pepper