Potatoes “ancient style”
4 persons

4 breasts of guinea fowl / 1 egg / 1 twig of rosemary / 50 gr of hashed pork / 100 gr of spicy salt /100 gr of “pork net”/ sage / rosemary
4 potatoes / 500 gr. Salt / pepper, olive oil.

Breasts
Open breasts in 2 parts and fill them with hashed pork and omelet with rosemary; add spicy salt and close each breast with the “pork net”.

Potatoes
Put salt in a backing-pan and add potatoes with skin. Cook in oven at 200°C. for 20 minutes. Cool and slice them.
Fry potatoes with olive oil and flavour with spicy salt.
Roast breasts; slice and serve with cooking sauce and “ancient style” potatoes.
Garnish with rosemary and sage leaves