PARTNERS
QUAIL WITH CANNELLINI BEAN CREAM AND PICKLED RED ONION
Ingredients
N 4 quail
N 1 egg
G 30 butter
G 80 endives
G 50 provola
G 100 corn-flakes
G 200 cooked cannellini beans
G 20 shallots
G 40 red onion
G 30 sugar
mL 100 vegetable broth
mL 50 red wine vinegar
Capers and black olives to taste
00 flour and peanut oil to taste
Thyme and garlic to taste
Salt, pepper to taste
Extra virgin olive oil and sunflower oil to taste
Preparation
- Clean and debone the quail, separating the breast from the thighs and making sure to leave the skin intact.
- Heat a nonstick pan with butter and thyme, fry the quail breasts, previously salt and peppered, skin down until brown and then cook them, stirring them for around 2′; place the meat to the side to rest.
- Cut the provola into small chunks, boil the endives and then cool in ice water. Mince the endives, capers, and black olives and brown them in a pan with oil and garlic. Let it cool, adding the provola to make a mixture.
- Take the deboned thighs, stuff them with the mixture and then pass them through the flour, the beaten eggs, and ground cornflakes.
- Fry in plenty of sunflower oil, adding salt and pepper to taste.
- In a pot with a drop of extra virgin olive oil, stew the shallots, finely minced, cooked cannellini beans, and vegetable broth. Let the liquid dry out half-way, then blend with an immersion blender to make a cream.
- For the pickled red onions, cut the onion into 4 wedges and peel every wedge. In a small pot, bring the red wine vinegar, water, sugar, and salt to a boil, add the onion and boil for 5′.
- On a serving dish, lay down the cannellini beans with a spoon and position the fried quail and red onions on top.
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ChefPaola Poggiani
Wine CouplingChianti Classico DOCG
Other Info Kcal 451* *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.
