Guinea hen with Mascarpone

It burns guinea hen To remove any residue, clean it of its innards, wash it, and dry it thoroughly. Stuff it with the mascarpone, distributing it inside without pressing it too much. The surface should be dry and ready for browning; keep the guinea hen aside while you prepare the pan juices.

Pour two tablespoons of extra virgin olive oil in a earthenware pot or Pyrex dish, still cold. Add the butter and the chopped celery, carrot, and onion. Heat over low heat until the butter melts and the vegetables begin to soften, without letting them brown or burn.

Lay it down guinea hen Place in the pan over the vegetables and fat. Pour the dry white wine over the meat. Raise the heat slightly to allow the alcohol to evaporate. The wine should reduce and leave a distinct aroma, without forming a dry or burnt base.

Lower the heat and cook it guinea hen Cook for about an hour and a half, maintaining a gentle and even cooking time. Turn the pot several times so that the surface cooks evenly and doesn't stick. If the bottom tends to dry out, add a little hot broth or milk: the liquid should remain soft and gently simmering.

After an hour and a half, remove the guinea hen Remove from the heat and temporarily transfer it. Pass the vegetables and sauce through a sieve, processing them until you obtain a fine, smooth sauce. The sauce should be fluid but consistent, with the aromas of the wine and vegetables well integrated.

Put the pan back in the pot guinea hen together with the sieved stock and cook for another ten minutes over low heatGently turn it over, allowing the sauce to coat it and further flavor it. Make sure the bottom is hot, even, and free of sticking before turning off the heat.

Serve the guinea hen Serve immediately, arranging it on warm plates and accompanying it with boiled potatoes. Spread the sieved sauce over the meat or on the side to enhance its creamy texture and delicate flavor. Serve piping hot, just after cooking.