Guinea hen salad alla Stefani

• 80 ml semi-dry Marsala (not all’uovo)
• 50 g raisins
• 1 medium

Warm the Marsala then add the raisins and leave to soak overnight.

Roast the guinea hen in a medium oven (160–180°C) for a couple of hours. Once cooked through, leave to cool then remove and discard the skin and take the meat off the bones. Cut