PARTNERS
Breast and leg of quail “alla diavola” with roasted tomatoes
Ingredients
N 4 quails
G 150 date tomatoes
N 1 garlic clove
G 30 of celery
G 30 of carrot
G 30 of shallot
N 12 ice cubes
White wine to taste
Sage, rosemary and thyme to taste
Salt and pepper to taste
Extra virgin olive oil
Preparation
- Debone the quails, set aside breasts and legs.
- Use the quail carcasses to make the roasted sauce. Add celery, carrot, and onion cut into cubes, then the herbs. Cover with ice cubes and let reduce. Season with salt and pepper and set aside.
- Cook the quail breasts and the legs in a non-stick frying pan, add the garlic and the white wine. Cover and cook on low heat for 6′.
- Uncover, season with salt and set aside. Cut the tomatoes in half, heat the oil in a non-stick frying pan and place the tomato halves cut sides down. Cook well and season with salt. Serve the quails with their sauce and the roasted tomatoes.
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ChefRoberto Dormicchi
Wine CouplingMontanèr 2013 Giancarlo Pagliari
Other Info Kcal 201* *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.
