Zátiší Group presents recipe from Italian maestro Carlo Bernardini
8.10.2015Company: Zátiší Group
Breast of guinea fowl stuffed with black truffles, served with mashed potatoes, garlic sauce and vegetable caponata.
4 servings:
Ingredients
4 breasts of guinea fowl (Chicken Supreme)
400 g red potatoes
10 g black truffle
1 garlic clove
300 ml cream
2 celery stalks
50 g dried tomatoes
50 g black olives
50 g mushrooms
A handful of herbs (mint, basil)
20 g butter
10 g truffle butter
250 ml milk
Olive oil
Salt, pepper
Guinea fowl
1. Preheat the oven to 200 °C.
2. Pull back about ¾ of the skin of each breast.
3. Season the meat with salt and pepper and rub with 2 g of truffle butter. Grate 5 g of truffle and sprinkle an equal amount over each breast. Pull the skin of each breast back down.
4. Heat 1 spoon of olive oil in a pan and place breasts into the pan. Cook until they are golden brown on both sides.
5. Finish by baking them for 5 minutes in the preheated oven.
Mashed potatoes
1. Peel the potatoes, boil them until soft and mash.
2. Season with salt and pepper and mix in 8 g of truffle butter.
Garlic sauce
1. Blanch whole garlic clove twice in milk.
2. Peel the garlic, add the cream, simmer and reduce by half.
3. Blend and season to taste with salt and pepper.
Vegetable caponata
1. Blanch the celery.
2. Then dice it along with the dried tomatoes, olives and mushrooms, and fry the mixture in olive oil.
3. Season to taste with salt and pepper and add a cube of butter.
5. Finally, add the chopped herbs.
To Serve
Place the mashed potatoes in the centre of the plate, place a breast on top, add some garlic sauce and vegetable caponata and grate the remaining black truffle over the dish.
