Recipe by Francesco Mascheroni: Guinea fowl, savoy cabbage, morel mushrooms in cream sauce, Marsala wine.

Ingredients

4 guinea fowl breasts
1 medium-sized savoy cabbage
100 g fresh cream reduced by 50%
Salt
Pepper

Procedure

Once the breasts have been cleaned, remove the breast and skin and make an incision to create a pocket. Season with salt and pepper inside. Separate the savoy cabbage leaves and remove the central part.

Cook it al dente in salted water, then cool it in ice water. Drain and set aside. Select the greenest leaves and dry them. Once dry, blend them into a powder.

Finely chop the remaining savoy cabbage and sauté it over low heat with a knob of butter, keeping it covered for the first 10 minutes.

When cooked, add the reduced cream and season with salt and pepper. Drain and cool. Stuff the breasts with the creamed savoy cabbage, wrap in plastic wrap, and vacuum seal. Cook at 62°C for 35 minutes. Once cooked, cool immediately in ice water.

For the morels

20 g dried morels
100 ml Marsala
Water as needed
Chicken broth as needed

Procedure

Soak the morels in boiling water for 2 hours. Drain the morels, taking care to remove any dirt that has settled at the bottom. Cut the morels in half lengthwise.

Pour the Marsala into a small saucepan and reduce almost completely over low heat. Add the morels, cover with chicken broth, and cook for about 45 minutes.

For the cream sauce

2 kg chicken pieces, blood removed
500 g water
500 g white wine
500 g double cream
100 g Nolly Prat
8 shallots
150 g mushrooms
20 g softened butter
20 g flour

Procedure

Pour the water, wine, Nolly Prat, shallots, and sliced mushrooms into a saucepan and bring to a boil. Add the chicken and cook for 40 minutes. Remove the carcasses and reduce the liquid completely. Add the butter mixed with the flour, stir it in, and add the cream.

Boil for 5 minutes and strain.

Dish composition

Remove the breasts from the bag and quickly grill them over charcoal. Sauté the savoy cabbage ribs with butter, unpeeled garlic, and half of the morels.

Heat the cream sauce, adding the remaining morels. Plate the breast, drizzle with the morel sauce, and finish with the morels, savoy cabbage ribs, and powder.