Quail Sandwich with savoy cabbage and “Casciotta d’Urbino” cheese
Ingredients
N 4 quails
G 300 savoy cabbage
G 300 “Casciotta d’Urbino” cheese
Ml 500 Extra virgin olive oil
G 200 oven-toasted bread croutons
G 500 Abate pears
G 10 ginger
G 50 celery
G 50 carrots
G 50 shallot
N 1 garlic clove
mL 500 red wine
G 1000 ice
Thyme to taste
Rosemary to taste
Sage to taste
Salt and ground pepper to taste
Preparation
- Sear gut, wash, and pat dry the quails. Debone and keep the breasts aside.
- Butterfly the breasts and brown them in a non-stick pan on both sides for a few minutes.
- Using the bones and the giblets prepare a roast gravy: crush the bones of the quails and brown them in a saucepan for approximately 2′, add the diced celery, carrots, shallot and garlic.
- Add the wine, add the spices and the ice, bring to a boil and let the liquid reduce by half. Adjust the salt and keep aside.
- Dice the “Casciotta d’Urbino” cheese in small cubes (if you can’t find “Casciotta d’Urbino” cheese you can use semi-aged “mixed” cheese, with prevailing sweet and delicate flavor), cook the savoy cabbage in boiling water for 3′, drain it and let it cool. After that, squeeze it dry and cut it into small cubes.
- Season the cabbage with oil, salt and pepper, combine the “Casciotta” cheese and fill the quail breasts previously browned and butterflied, then close them like a sandwich.
- Cover the breasts with bread croutons and place them into the oven at 180° C (356 F) for 4′.
- Peel the pears and cut them in small chunks, place in a food processor adding the grated ginger and process until smooth.
- Place the pear sauce in a serving place, layer on top with the quails covered with the roast sauce and extra virgin olive oil. Serve immediately.
Video Gallery
Other
ChefRoberto Dormicchi
Wine CouplingVettina Pergola Rosso Terracruda
Other Info Kcal 994* *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. Chef’s Biography: ROBERTO DORMICCHI Roberto is a young man aged 42 who lives in Piobbico, a small town in the Pesaro-Urbino district, only 12 km from the truffle capital Acqualagna.
In the last eighteen years he has been working with passion and sacrifice, gaining experiences on various kinds of dishes, from fish to game meat, from mushrooms to truffle.
The significant improvement was four years ago when he decided for fun to make a stage at Mauro Uliassi’s restaurant, extraordinary and charismatic person with a great professional competence. A cooperation began from that experience and he still works now and then with Uliassi’s staff, when he is not busy as teacher in an hotel-management school of the Marches.
Roberto boasts also a cooperation with Massimo Bigiali’s restaurant “Il Giardino” in San Lorenzo in Campo and “Casa Vissani” restaurant in Baschi.
He is also a sport enthusiast, having played football for years at a competitive level in some professional football teams where he learned the team spirit.
His next challenge out of the kitchen is the New York marathon.
