- 2 guinea fowl breasts
- 2 guinea fowl legs
- Perlage di Tartufo Nero Tartuflanghe, caviar of black truffle juice
- 1 celery stalk
- 2 carrots
- 1/2 kg shallot
- 2 garlic cloves
- 1 small thyme branch
- 1 glass of white wine
- 1 tablespoon of butter
- 1 bunch of aromatic salads
- Extra virgin olive oil
To prepare the guinea fowl broth, put the guinea fowl legs in a pan with garlic, extra virgin olive oil and thyme. Cook and brown at high heat until really toasted. Remove thyme and garlic, add celery and thinly chopped carrots and keep browning until the vegetables are also seared. Drain the meat and the aromas from the cooking grease. In the same pan, add the shallots, sliced in wedges, cook until completely melted. Add the other ingredients in again, fade with white wine, so, cover in cold water, bring to boil, then close the pan with a lid and slowly let boil for at least 2 hours.
Once finished cooking, filter all, reduce heat to half and polish with butter. Add salt to taste and keep it warm.
In a non-stick pan, sear the guinea fowl breasts on the skin side until well toasted, turn them around, also sear on the other side with aid of a kitchen thermometer, stop the cooking at exactly 60°C.
Garnish of the plate.
Position on the base a good quantity of well-shiny guinea fowl broth, the crunchy breast outside and melting inside, the black truffle caviar on top of the guinea fowl skin and finish the plate with the aromatic salads.
Chef Marcello Trentini – Rest. Magorabin – www.magorabin.eu – Photography Marco Iozzo