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Photographed recipe: truffled guinea fowl baked in foil (cartoccio di faraona tartufata), Italian recipe. 

guinea fowl

Back to the ingredients table

PREPARATION: step-by-step photographed recipe

cleansingpre heat the oven at F 392  ( C 200) and prepare the guinea fowl, removing heart and liver
and cutting to piecescutting
preparationprepare 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 trufflepeel the truffle
slice truffleslice 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 cookingleg
baking foilput the pieces into the baking foil with sage and rosemary
grate the remaining truffle onto the meat piecesslice truffle
sprinkle with cognacsprinkle with cognac
cut the remaining butter to small pieces and place all over the guinea fowl before cooking
foilsail well the baking foil: you must preserve the perfume and the moistness
put into the oven and bake for 45 minutesoven
saucewhile 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 cheeseham
milkbrown 1 minute by stirring and then add the milk
add one tablespoon of potato  flour and make it dense, always stirring for avoiding lumps flour
guinea fowltake 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 smoothlysauce
serveserve the guinea fowl with the two sauces apart and hot
It combines very well with potatoes puree or cannellini al fiasco or boiled potatoesguinea fowl


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