Guinea fowl stuffed with light bottaggio, Jerusalem artichoke fondue and black winter truffle

Claudio Sadler

INGREDIENTS

For 10 people

For the guinea fowl
2 guinea fowl
1.2 kg of Savoy cabbage
200 g of smoked bacon
30 g of scallion
100 g of carrot
100 g of celery
1 bay leaf
300 g of honey agaric mushrooms
500 g of button mushrooms
5 dl of white wine
100 g of butter
olive oil
salt and pepper

For the Jerusalem artichoke fondue
1 scallion
500 g of Jerusalem artichoke
20 g of extra virgin olive oil
salt

For the black truffle sauce
30 g of chopped black truffle
½ a scallion
5 dl of red port
1 bay leaf
200 g of truffle water

For the garnish
40 g of chopped black truffle
10 Savoy cabbage leaves

 

METHOD

Bone the guinea fowl starting from the back, trying to damage the skin as little as possible. Clean the Savoy cabbage leaves and remove the hard ribs. Blanch in boiling salted water for about 3 minutes.
Fry the scallion gently in a pan with the chopped celery and carrot, some butter and the cubed bacon, adding the bay leaf and chopped mushrooms. Then add 2 dl of white wine and the cabbage. Add some water if necessary and cook for about 30 minutes, until the liquid has evaporated. Leave to cool.
Lay the boned guinea fowl on 2 sheets and vegetable paper greased lightly with butter and season with salt and pepper. Place the stewed cabbage on top and roll the birds up. Secure the two rolls with kitchen string. Place them on two baking trays greased with a little oil and pour over the remaining wine. Bake at 180° C for about 50 minutes. Turn once during cooking.

Peel the Jerusalem artichoke and cut it into pieces. Stew a chopped scallion with a little water and oil. Add the Jerusalem artichoke and cover with water. Bring to the boil, cook and blend thoroughly, to obtain a quite thick cream; add salt to taste.

Take the cooked guinea fowl out of the oven and set aside without removing the paper.
Meanwhile, prepare the black truffle sauce: stew the chopped scallion with the red port and the bay leaf, add the truffle water and reduce by 80% until it binds. Filter through a Chinoise sieve and add the chopped fresh black truffle.

Slice the meat; pour the Jerusalem artichoke cream onto the plates, cover with a cabbage leaf scalded in salted water and lay a slice of roast guinea fowl on it. Drizzle with some truffle sauce and decorate with slices of fresh black truffle.

 

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crediti: Brambilla - Serrani

Claudio Sadler
Sadler

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