450g breast of guinea fowl
100g Demetra porcini mushrooms cooked in oil, garlic and parsley
10 thin slices of bacon
2 slices of bread
50g Parmigiano cheese, grated
Combine all the ingredients with the mushrooms and mix well, leaving a few mushrooms aside for garnish.
Lightly tenderise the two guinea fowl breasts. Season with salt and pepper, put the stuffing in the centre and fold over.
Wrap tightly in the slices of bacon to make a roll. Brown on all sides in oil, garlic and rosemary and then bake for 15 minutes at 170°C.
While the meat is resting, add the leftover mushrooms to the pan juices and use to make a bed, with the finely sliced meat on top. Garnish with polenta or vegetables as preferred.