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Our tasty recipes

Pour les plus gourmands d’entre vous Oliviers &Co. vous propose une sélection d’idées dessert, simple à préparer vous dégusterez ces desserts avec un plaisir sans fin, et sans faim.

All our recipes in "Main courses"

GUINEA FOWL & OLIVE & TRUFFLE SAUCE

GUINEA FOWL & OLIVE & TRUFFLE SAUCE
  • Description : 30 mn
  • Cuisson : 2h 20 mn
  • Attente : aucun

Ingredients :

For 6 peoples

1 guinea fowl capon, 5-5.3 lb (2.2-2.4 kg),
14 oz (400 g) poultry stuffing,
2.2 lb (1 kg) potatoes (Bintje or similar variety),
2 bay leaves, 2 sprigs thyme, 1 sprig rosemary,
3 tsp O&CO. white truffle flavored olive oil,
4 Tbsp O&CO. extravirgin olive oil,
4 Tbsp whole milk,
4 oz (100 g) small, black O&CO. Taggiasca olives,
1 jar O&CO. olive and summer truffle sauce, salt, pepper

Description :

In a mixing bowl, combine the stuffing (you can purchase it directly from your poultry butcher) with 1 teaspoon white-truffle-flavored olive oil. Slide the stuffing inside the guinea fowl’s cavity; truss the bird; tie it with string; and use your fingers to coat it with olive oil.

Place the guinea fowl in a roasting pan; add salt and pepper; sprinkle with the thyme and bay leaves; and pour 3/8 cup (100 ml) water into the bottom of the pan.
Transfer the guinea fowl to an unheated oven, and set the oven to bake at 325°F (170°C) for 2 hours. Baste the guinea fowl regularly, adding water if needed.

Thirty minutes before the guinea fowl has finished baking, make the mashed potatoes: peel and quarter the potatoes lengthwise; place them in a stew pot; add water to cover them; add the rosemary; and bring to a
boil for 20 minutes. Drain the potatoes and use a potato masher to mash them. Return the potatoes to the heat; add the hot milk, 2 tablespoons olive oil, and 1-2 teaspoons white-truffle olive oil to taste. Season with salt and
pepper and sprinkle with thinly sliced pitted olives.

Collect the cooking juices from the guinea fowl and mix them together with the O&CO. olive and summer-truffle sauce; adjust the seasoning if needed. Cut the guinea fowl, with the stuffing, into pieces and serve with the mashed