Chef Stefano Cerveni – Ristorante Due Colombe Al Borgo Antico
A Christmas recipe which goes perfectly with Franciacorta
1 whole guinea fowl
1 stick of celery
1 bunch of rosemary
200 ml of white wine
50 grams of honey
2 litres of water
300 ml fresh cream
20 g black truffle
400 g fresh spinach
1 tbsp of extra virgin olive oil
Salt and pepper
Bone the guinea fowl, keeping some of the bones to make the sauce with, leaving the breast and legs whole.
Put the meat in a vacuum packed bag and steam it in the oven for 1 hour at 68°C.
For the sauce:
Cut the vegetables up into pieces, put them in a pan with just a drizzle of oil and the honey. Sauté for 5 minutes, add the guinea fowl bones and toast them until golden.
Drizzle on the white wine, reduce, add water, salt and pepper and slow cook for 3 hours until around 3/4s of the liquid has evaporated. Push through a sieve.
Add the fresh cream to this and reduce by half.
Lastly add some of the chopped black truffle.
Remove the guinea fowl meat from the cooking bag and barbecue it for 2 minutes per side.
In the meantime sauté the spinach leaves with a drizzle of oil, salt and pepper for just a few seconds to blanch them.
Put a mouthful of sautéed spinach and guinea fowl meat onto four hot dishes, cover with piping hot sauce and the remaining truffle.