Truffle guinea fowl baked in foil

Preparation:

Preparation: Bone the guinea fowl. In a large bowl mix the veal with the beaten egg, the truffle, the celery, the carrot and the chopped parsley. Mix everything. Add cream, salt, pepper and mix well. Spread a sheet of baking paper on the table, place the guinea fowl on it, stuff it with the filling, sew the opening and close the foil. Pour three tablespoons of oil into a pan, arrange the wrapper and cook in a preheated oven at 200 degrees for about an hour, occasionally sprinkling the paper with the wine. Remove from the oven, open the bag ajar, let it rest for a quarter of an hour. Cut the stuffed part of the guinea fowl into slices, remove the wings and thighs. Arrange them on a serving plate and keep warm. In a saucepan, brown the garlic clove and the chopped rosemary in two tablespoons of oil and then pour the sauce over the slices. Serve with mashed potatoes. Accompanying wines: Barbaresco DOCG, Carmignano DOCG, - Regaleali Rosso Del Conte VdT Di Sicilia.