![cleansing](../../../ricettepag/secondi/secondi%20carne/faraona/faraona%20tartufata/cartoc5.jpg) | pre heat the oven at F 392 ( C 200) and prepare the guinea fowl, removing heart and liver |
and cutting to pieces | ![cutting](../../../ricettepag/secondi/secondi%20carne/faraona/faraona%20tartufata/cartoc6.jpg) |
![preparation](../../../ricettepag/secondi/secondi%20carne/faraona/faraona%20tartufata/cartoc7.jpg) | 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 | ![peel the truffle](../../../ricettepag/secondi/secondi%20carne/faraona/faraona%20tartufata/cartoc8.jpg) |
![slice truffle](../../../ricettepag/secondi/secondi%20carne/faraona/faraona%20tartufata/cartoc9.jpg) | 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 | ![leg](../../../ricettepag/secondi/secondi%20carne/faraona/faraona%20tartufata/cartoc11.jpg) |
![baking foil](../../../ricettepag/secondi/secondi%20carne/faraona/faraona%20tartufata/cartoc10.jpg) | put the pieces into the baking foil with sage and rosemary |
grate the remaining truffle onto the meat pieces | ![slice truffle](../../../ricettepag/secondi/secondi%20carne/faraona/faraona%20tartufata/cartoc12.jpg) |
![sprinkle with cognac](../../../ricettepag/secondi/secondi%20carne/faraona/faraona%20tartufata/cartoc13.jpg) | sprinkle with cognac |
cut the remaining butter to small pieces and place all over the guinea fowl | ![before cooking](../../../ricettepag/secondi/secondi%20carne/faraona/faraona%20tartufata/cartoc14.jpg) |
![foil](../../../ricettepag/secondi/secondi%20carne/faraona/faraona%20tartufata/cartoc15.jpg) | sail well the baking foil: you must preserve the perfume and the moistness |
put into the oven and bake for 45 minutes | ![oven](../../../ricettepag/secondi/secondi%20carne/faraona/faraona%20tartufata/cartoc16.jpg) |
![sauce](../../../ricettepag/secondi/secondi%20carne/faraona/faraona%20tartufata/cartoc2.jpg) | 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 | ![ham](../../../ricettepag/secondi/secondi%20carne/faraona/faraona%20tartufata/cartoc4.jpg) |
![milk](../../../ricettepag/secondi/secondi%20carne/faraona/faraona%20tartufata/cartoc17.jpg) | 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 | ![flour](../../../ricettepag/secondi/secondi%20carne/faraona/faraona%20tartufata/cartoc18.jpg) |
![guinea fowl](../../../ricettepag/secondi/secondi%20carne/faraona/faraona%20tartufata/cartoc19.jpg) | 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 | ![sauce](../../../ricettepag/secondi/secondi%20carne/faraona/faraona%20tartufata/cartoc20.jpg) |
![serve](../../../ricettepag/secondi/secondi%20carne/faraona/faraona%20tartufata/cartoc21.jpg) | 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 | ![guinea fowl](../../../ricettepag/secondi/secondi%20carne/faraona/faraona%20tartufata/cartoc22.jpg) |