Guinea fowl baked in foil
Instructions
Clean and wash the Pharaoh, dry them thoroughly with a cloth, salt them pepatele.
Sprinkle with the chopped garlic and Rosemary, place the butter inside and fasciatele with slices of bacon.
Lay on the table two sheets of aluminium and on each put a Guinea fowl.
Lapped both with Cognac and oil.
Close the wrappers and dispose in a baking dish with water and wine.
Cook approximately for 90 minutes.
Separately minced ham, Mushrooms sauteed in 15 g of olive oil and shallots.
Saute the shallots with 15 g of oil and butter, add the thyme, then add mushrooms and truffle paste, wet with Cognac and let evaporate.
Add the Bouillon.
Remove the Pharaoh from the foil, cut each into 8 pieces and drizzle with the sauce.
Serve the dish hot.
Ingredients and dosing for 8 persons
- 1500 g of guineafowl
- 500 g of bacon sliced
- 25 g of garlic and minced rosemary
- 50 g of cognac
- 60 g of butter
- 20 g of olive oil extra virgin
- 70 g of white wine
- Salt
- Pepper
- For the gravy:
- 70 g of ham
- 100 g of mushrooms
- 40 g of shallots
- 30 g of cognac
- 30 g of olive oil extra virgin
- 25 g of butter
- 20 g of truffle paste
- 1 sprig of thyme
- 250 g of brown fund