GUINEA-FOWL STUFFED WITH TRUFFLE AND POTATOES MOUNTED IN OIL
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Guinea-fowl stuffed with white truffle is an excellent second of meat, to be proposed on special occasions, or for an important event at the table. It prepares with simplicity and at each bite reveals its secret: the filling of Urbani White Truffle Sauce.

Preparation

Open a “pocket” on guinea-fowl’s chest and thigh with a sharp, pointed knife [1]. Stuff the two pieces of guinea-fowl with White Truffle Sauce [2]. Cook the guinea-fowl in a saucepan with EVO oil [3] and after browning the meat a little, so as to seal it by preventing the filling from leaks, add the odors and butter [4].

Cover the meat with the sauce for about 20 minutes and finally finish baking, 10 minutes for 180°.

In the meantime we will have boiled the potatoes in plenty of salted water. Crush the boiled potatoes and “mount” them with wire oil.

To compose the dish, create some oil-whipped potato quenelles and then lay down the flour that finished cooking in the oven [5]. Close the dish with a drizzle of raw extra virgin olive oil [6].

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