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pre heat the oven at F 392 ( C 200) and
prepare the guinea fowl, removing heart and liver |
| and cutting to pieces |
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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 |
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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 |
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put the pieces into the baking foil with sage
and rosemary |
| grate the remaining truffle onto the meat
pieces |
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sprinkle with cognac |
| cut the remaining butter to small pieces and
place all over the guinea fowl |
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sail well the baking foil: you must preserve
the perfume and the moistness |
| put into the oven and bake for 45 minutes |
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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 |
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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 |
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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 |
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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 |
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