PARTNERS
Clay pot quails with mushrooms
Ingredients
N 4 quails (g 100 each)
N 1 sprig of rosemary
N 1 sprig of sage
N 1 clove of garlic
N 1 anchovy
G 400 champignon mushrooms
G 100 white wine
G 200 vegetable broth
G 80 black olives
Parsley to taste
Lemon zest to taste
Preparation
- Clean the quails; singe and wipe well. Season with salt and pepper, fill the quail with chopped olives, anchovy, parsley and lemon zest, tie with a string.
- Sear the quails on all sides in a non-stick frying pan. Add the wine and put them into the clay pot. Add the broth, cover and let cook on a side of the stove top. (avoid cooking over direct, high heat, alternatively you can cook over embers in the fireplace). Let cook for about 15′.
- Clean well the Champignon mushrooms, cut them into slices, add salt and pepper . Sear them in a pan.
- Uncover the quails and let the sauce thicken.
- Arrange the mushrooms on a serving dish with the quails and their liquid.
Other
ChefRoberto Dormicchi
Wine CouplingRosso Conero DOC
Other Info Kcal 260* *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 60Kg and an average male weight of 80 Kg.
