| pre heat the oven at F 392 ( C 200) and prepare the guinea fowl, removing heart and liver |
and cutting to pieces | |
| prepare the baking foil: put at the external side the baking foil and inside the oven paper. Soak it before and then squeeze to dry. Grease it a little with butter |
peel the truffle | |
| slice to thin layers and insert them between the skin and the meat of the guinea fowl. Put the same quantity of truffle in each piece of meat. |
Insert the truffle deep into the skin for avoiding it to go out while cooking | |
| put the pieces into the baking foil with sage and rosemary |
grate the remaining truffle onto the meat pieces | |
| sprinkle with cognac |
cut the remaining butter to small pieces and place all over the guinea fowl | |
| sail well the baking foil: you must preserve the perfume and the moistness |
put into the oven and bake for 45 minutes | |
| while the guinea fowl is cooking prepare the sauce: put two tablespoons of olive oil into a pot |
add chopped cooked ham with the guinea fowl liver (the liver is optional) and one tablespoon of grated parmesan cheese | |
| brown 1 minute by stirring and then add the milk |
add one tablespoon of potato flour and make it dense, always stirring for avoiding lumps | |
| take the guinea fowl from the oven and place onto a pre heated dish. Moist with a little of sauce produced by the meat while cooking |
add this sauce to the other and stir well until dense and smoothly | |
| serve the guinea fowl with the two sauces apart and hot |
It combines very well with potatoes puree or cannellini al fiasco or boiled potatoes | |