Guinea hen like Stradivari

Clean the guinea hen, singe it to remove any residue, gut it, wash it, and dry it thoroughly. The surface must be clean and dry before stuffing, so that the browning will be even and the seasoning will adhere better to the skin.

Pour the milk slowly into a saucepan and cook the rice, gradually allowing it to absorb the liquid. Cook it al dente: the grains must be tender but still firm, without being mushy or excessively moist.

Add to the rice al dente crushed walnuts, chopped roasted chestnuts, parmesan, grated bread, mostarda Add the diced egg, parsley, flour, cognac, nutmeg, salt, and pepper. Mix until smooth and firm; add the truffle only if desired.

Stuff the guinea hen with the filling, distributing it without pressing it too much. Wrap the bird with the slices of lardo and tie it with kitchen twine, so as to keep the shape compact during browning and subsequent cooking.

Heat in one baking pan butter, oil, lardo and the onion into slices, then place the guinea hen and brown it on all sides. Continue until the skin is golden brown and the bottom releases an intense aroma of fat and onion.

Wet it guinea hen with the white wine and let it evaporate completely, until the pungent smell of alcohol no longer remains. Then add a few tablespoon of broth and continue cooking in the baking pan, keeping the bottom moist and the meat well basted.

Once cooked, transfer the guinea hen from the baking pan and pass the bottom through a sieve. Pour the filtered sauce into the baking pan, add the flour and mix carefully to dissolve it without forming lumps; the sauce should thicken to a smooth and velvety consistency.

Put the guinea hen in the baking pan and brown it for a few more minutes, to revive the surface. Pour in the cognac and let it evaporate; serve it drizzled with the strained sauce or serve the sauce on the side.