Guinea fowl stuffed with mortadella i.g.p. and black truffle
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Recipe ingredients:
(for 4 people)
4 breasts of guinea fowl
200 g of Mortadella of Bologna i.g.p.
200 g of brown broth of guinea fowl
A black truffle
200 ml of Madeira
50 g of fresh cream
3 eggs
300 g of bread crumbs
Seed oil to taste
Salad of the season
Preparation:
Mince the Mortadella of Bologna, sift, mix the cream and place the resulting cream in a sac à poche. Clean the breasts of guinea fowl leaving the bone and with a knife create a small pocket to be filled with the cream of Mortadella Bologna, after that lift the skin and insert below a slice of black truffle. Breaded breasts with egg and bread crumbs, fry in abundant oil seeds, drain and dry them. Apart with a low flame reduce the Madeira and the brown broth of guinea fowl to obtain a sauce.
Presentation:
Place the sauce of Madeira and guinea fowl broth on the bottom of the pot, in the middle place the guinea fowl breast and serve with seasonal salad.
