polenta and birds

With great care, clean the birds (today the law prohibits those with gentle beaks), trim the beak and feet, singe them over the flame to remove any residue, and clean them inside. Wrap them with a thin slice of pancetta, placing a nice sage leaf on either side, which will be secured with a toothpick. Place the birds in a well-greased pan with oil, adding sage leaves as desired. Chop any leftover pancetta and add it to the pan as well. Arrange the birds in layers and let them brown slowly: the cooking time varies depending on the species of the birds and their size. Frequently bring the seasoning that forms at the bottom to the surface. Salt to taste, and if desired, add a few flakes of butter towards the end of cooking to enhance the seasoning that will be poured over the boiling polenta.