Stuffed guinea fowl roll with radicchio chestnuts and Parmigiano Reggiano Bonat
Ingredients for 8 people:1 boneless guinea fowl of approx. 1.4 kg
500 g Treviso radicchio, 300 g sausage,
100 g boiled chestnuts, 100 g grated
Parmigiano Reggiano DOP Bonat 36 months,
1 egg, 3 tablespoons breadcrumbs, 1 clove of
garlic, 3 sage leaves, white wine to taste, extra
virgin olive oil, melted butter, salt and pepper.
600 g small potatoes, 300 g carrots,
100 g Parmigiano Reggiano DOP Bonat 36
months, 80 g cream or cream, thyme, extra
virgin olive oil, salt and pepper
Clean and wash the radicchio, cut it into julienne strips, but not too thin, and braise it in a pan with oil and the clove of garlic over high heat so that the mixture remains dry. When done, season with salt and pepper and remove the garlic. Transfer the radicchio to a bowl, add the sausage in small pieces, the Parmigiano Reggiano DOP Bonat, the breadcrumbs, mix everything with the egg and season to taste.
Beat the meat with a meat tenderizer, protecting it with a sheet of baking paper, until it becomes a rectangle and season with salt and pepper. Brush a sheet of baking paper with plenty of butter, place the guinea fowl on top, spread the stuffing over the bird and then add the crumbled chestnuts and chopped sage. Roll the meat in the paper and tie it with string, place the roll on a baking tray, drizzle with a little oil and white wine, then bake the roll in the oven at 200 °C for 50/60 minutes. In the meantime, cut the potatoes into wedges and the carrots into thick rounds, put them together in a bowl and season with salt, pepper and thyme, and bake them in a baking tray in the oven at 200 °C for 30/35 minutes.
Separately heat the cream, add Parmigiano Reggiano DOP Il Bonat and stir so that it melts completely and the sauce is smooth and homogeneous. Take the guinea fowl roll out of the oven and cut it into thick slices.
Serve with the baked vegetables and Parmigiano Reggiano cream.
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