Baloutis Of Guinea Fowl With Radicchio And Celeriac Puree

Preparation:

Preparation: Beat the guinea fowl slices and stuff them with the radicchio leaves previously marinated in a mixture of equal parts red wine and water, drained and cooked in a pan with oil, salt and pepper for a few moments. Close them like bundles (baloutis) and cook them in semi-infusion in the radicchio cooking pan after deglazing the juices from the previous cooking with red wine and soy sauce. When cooked, further reduce the sauce and filter. In the meantime peel and cut the celeriac into pieces then cook it in a saucepan with butter, milk and a little cream. Blend when cooked. Serve the baloutis on the celeriac cream and dress it all with drops of reduced red wine sauce.