PARTNERS
CRESCENZA CHEESE, QUAIL AND WALNUT RISOTTO
- CourseMain Course
- Preparation50'
- Difficultymedium
- Gamequail
- Calories600 - 700
- ActivityM 62’, F 86’
- Persons4
Ingredients
For the quail sauce
2 quails
50 g spring onion (green part)
50 g butter
20 g raisins
For the “risotto”
100 g crescenza cheese
20 g butter
280 g carnaroli rice
10 g white wine
10 g vinegar
2 g chilli flakes
40 g walnuts
Preparation
- Cut and peel the quails, with the browned carcasses prepare a broth for cooking the ragout.
- Cut the meat of the quails with a knife and sauté in a pan. Cut the green stalk of the spring onion into julienne, stew it in a saucepan with butter, quail entrails and raisins. Add the quail meat and cook with the broth.
- Toast the rice in a saucepan, add the butter and blend with white wine. Cook the rice with boiling water. During cooking, cut the nuts with a knife. Once cooked, stir out of the heat with crescenza cheese and the chilli flakes.
- Spread the rice on the plate, place the ragout on top and finish with the chopped nuts.
Other
ChefMatteo Vergine
Other Info Kcal 690* *For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.
