Guinea fowl salad with peverada sauce

To prepare the sauce, coarsely chop the onion, livers, and soppressa, then sauté them in a little oil. Add the lemon juice, the guinea fowl cooking juices, salt, and plenty of pepper, then let it all cook.

Remove the guinea fowl meat from the bones and cut it into long, narrow strips—or shred it—then arrange it on plates and dress it with the sauce.

There are many variations of peverada sauce, a classic Venetian accompaniment for roasted guinea fowl and duck, used in this case to flavor a salad made from leftovers. Often, five or six salted anchovies, garlic, and aromatic herbs (rosemary, sage, parsley, marjoram, thyme) are added to the chopped livers and onion, along with plenty of pepper; everything is sautéed and then deglazed with vinegar.