Truffle-filled guinea fowl supreme

A different take on an ancient recipe that we pair with an Alto Adige Pinot Nero Riserva Thalman from Cantina Bolzano/Kelleri Bozen.

This recipe has been simplified to make it easier to prepare at home. If you want, you can find the more complex version by Chef Donato Leonardis (see photo) at this link in Italian.

Ingredients for 1 person:

1 guinea fowl breast, 5g black olives, 10g black truffles, 10g chicken or guinea fowl pâté, a knob of butter and a ½ glass of semi-sweet wine.

Directions:

Mince and mix together the black truffles and olives to create a kind of tapenade.

Slice open the guinea fowl breast, rub it with the pâté and stuff it with the truffle and olive tapenade.

Close the breast, roll it up and tie with kitchen twine.

Braze the breast in a pan with a knob of butter and then douse it with the wine.

Bake the supreme for around 15 minutes at 180°C

Cut into 3-4 rather thick pieces and serve.

Wine to pair:

Alto Adige Pinot Nero Riserva Thalman 2017
Cantina Bolzano / Kellerei Bozen

Intense ruby red color. Spicy aromas of cinnamon, black pepper and cloves, supported by a ripe red fruit, black cherry and plum. To the palate noble and elegant tannins, fresh sapidity and a pleasant complexity.

Production area: Warm and well-ventilated sites on the Renon and Leitach at 500 to 750 m a.s.l., in Bolzano province.

Grape variety: 100% Pinot Nero (or, in German, Blauburgunder), a variety that has been cultivated in Alto Adige for the last one hundred years.

Grape harvest: September

Vinification: After traditional fermentation of the must in wooden vats, the young wine matures 1 year in French barriques, further aging in the bottle.

Alcoholic content: 13.5% vol.

Serving temperature: 16-18°C

Food pairings, suggested by the producer: Roasts, game, saddle of venison, intense mature cheeses.

THIS RECIPE IS OFFERED BY CANTINA BOLZANO / KELLEREI BOZEN

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