PARTNERS
MEDIUM QUAIL BREAST, FRESH DANDELION
Ingredients
N 4 quail breasts
N 4 quail legs
N 1 knob of butter
N ¼ garlic clove
N 1 sprig of marjoram
N 8 dandelion tufts and some flowers
Karst extra virgin olive oil to taste
Salt and pepper to taste
Preparation
- Salt and pepper the quail legs, then brown them in the oven at 180° C (386° F).
- In the meantime, brown the skin side of the quail breasts, before truing them and adding a knob of butter, the garlic and the sprig of marjoram. Cook until the desired crispness is obtained.
- Once cleaned, dress the dandelion like a salad.
- Arrange the dressed dandelion on a serving dish. Place the quail breast and leg on top and garnish with dandelion flowers. Season with pepper and Karst extra virgin olive oil.
Other
ChefAlessandro Gavagna
Wine CouplingOrvieto Classico Superiore DOC
Other Info Kcal 301* *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.
