Stuffed guinea-fowl with truffle and pistachios


  • 1 Guinea fowl
  • 1 Sprig of rosemary
  • Salt and pepper q.b.
  • Olive oil
  • 20 grams of whole pistachios
  • 1 truffle
  • 2 eggs
  • 1 tablespoon of truffle sauce
  • 1 tablespoon of capers
  • 3 anchovy fillets
  • Pitted green olives
  • 1 glass of white wine

Preparation method

Debone the guinea –fowl, season it with salt and pepper. Add chopped rosemary, the pistachios and the chopped truffle. Cook an omelette with the eggs with the truffle sauce and salt and pepper and put it inside the guinea-fowl. Roll up the meat and tie with the kitchen string. Stir fry the guinea-fowl with the olive oil, brown it properly, then add the capers, the anchovies and the olives, and then add wine and simmer until evaporates. Make it cook by adding, if needed, some water. When the guinea-fowl is cooked, serve it with the gravy obtained from the liquidized cooking liquid and juices.