How to make the guinea fowl stuffed with truffle, recipe to bake in the oven with the optimal cooking times indicated, a spraying of cognac-based solution in the final phase of cooking.
Ingredients for 4 people
- 1 guinea fowl
- 1 not very small white truffle
- 4 spoons of quality cognac
- 80 g of butter
- 1 dice or 1 pin of meat extract
- dry white wine to taste
- salt and white pepper
How to prepare the guinea fowl stuffed with truffle
Clean the guinea fowl well, wash and dry it.
Brush the truffle with a soft brush, wash it with wine, then put it in the belly of the guinea fowl, together with 20 grams of butter and a pinch of salt.
With a wooden stick close the opening, then tie the bird so as not to leave the legs and wings too protruding, in this case it is better to wrap them with some tinfoil so that they do not burn coming into contact, before the other parts , with the microwave oven.
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Put in a suitable container to hold the guinea fowl.
Program the oven at maximum power for eight minutes.
Then place the guinea fowl in the bowl with the breast facing down.
Sprinkle it with 40 grams of chopped butter.
Close the oven and program it, for about twenty minutes, at just over half the power, then continue cooking for about three minutes at maximum power.
Meanwhile, in a glass, dissolve a pinch of meat extract or the nut, in three to four tablespoons of boiling water, then add also four tablespoons of cognac.
After twenty minutes, turn the guinea fowl and turn the container in the oven too, then wet the bird with the contents of the glass, pepper it and continue cooking, as mentioned above, for three minutes.
If the nut has been used, it is not necessary to salt.
When cooked, leave the guinea fowl in the oven for five minutes.
Cut the guinea fowl into pieces and place it on a tray.
Thinly slice the truffle and then add it to the sauce of the container, together with the remaining chopped butter.
Pour this sauce over the guinea fowl pieces and serve immediately on the table.
