Guinea fowl with truffle baked in foil
Instructions
Boneless the Guinea fowl.
In a large bowl mix the veal with beaten egg, truffle, celery, carrot and parsley.
Knead everything together.
Add cream, salt, pepper and mix well.
Lay on the table a sheet of baking paper, lie down on the Guinea fowl, fill with the stuffing, sew the opening and close the bag.
In a pan pour three tablespoons of olive oil, sprinkle on the casing and cook in preheated oven at 200 degrees for about an hour while spraying the paper with the wine.
Remove from the oven, half-close the foil, let it sit a quarter of an hour.
Cut in slices of Guinea fowl stuffed part, remove the wings and thighs.
Arrange on serving platter and keep warm.
In a Pan fry in two tablespoons of the garlic oil and the chopped Rosemary and then pour the sauce over the slices.
Serve with mashed potatoes.
Accompanying wines: Barbaresco DOCG, Carmignano DOCG, Regaleali Rosso Del Conte VdT.
Ingredients and dosing for 6 persons
- 1 guineafowl
- 200 g of chopped veal
- 1 small white truffle
- 6 cl of cream
- 1 egg
- 150 g of celery
- 1 clove of garlic
- 1 sprig of rosemary
- 1 carrot
- 1 sprig of parsley
- White wine
- 5 tablespoons of olive oil
- Salt
- Pepper