Quails
Today let's prepare the baked quails together. And as usual I propose a quick quick and tasty recipe, do you like quail? I know that many will turn up their mouths but I continue to publish meat dishes as well. I eat it, obviously not every day, but I like to vary the food to bring to the table. This is also full of memories. It is a dish that my mother used to prepare from time to time and, like everything she prepared, it is simple but very tasty. When a raw material is of quality, excessive condiments not only are useless but often risk ruining the final result. Obviously, the quails must be fresh and the tomatoes dried to perfection. Accompany them with a colorful side dish of salad or maybe some new potatoes and let me know if you liked them. I would start preparing, it's very easy, do we do it together?
INGREDIENTS
4 quailsClarified butter100 ml of balsamic vinegar20 g granulated sugar 200 g fresh stracchino cheese 100 g peanuts in shellSalt and pepper and extra virgin olive oil to tasteAromatic herbssalt/pepper to taste
PREPARATION
First, bone the quails with the appropriate knife, following the anatomy of the animal, or Рif you are not an expert Рhave this operation carried out by your trusted butcher, taking care to obtain two thighs and two breasts from each bird. Marinate them with salt, aromatic herbs and a drizzle of extra virgin olive oil. Coarsely chop the peanuts and set aside. In a saucepan, reduce the balsamic vinegar with the sugar over low heat for about 5 minutes, until you get a rather thick consistency. Blanch the asparagus in salted water for 3 minutes, leaving them crispy and saut̩ them in a pan with a drizzle of extra virgin olive oil. Keep warm. After preparing all the bases, preheat a pan and brown the quail legs in clarified butter over medium heat for about two minutes on each side. Remove the thighs and let them rest; In the same pan, brown the breasts in the same way. Serve as shown in the image, placing the quails on the asparagus, interspersing with small quenelles of fresh stracchino, gently sprinkling with peanuts and completing with drops of balsamic vinegar reduction.
INGREDIENTS
4 quails
Clarified butter
100 ml of balsamic vinegar
20 g granulated sugar
200 g fresh stracchino cheese
100 g peanuts in shell
Salt and pepper and extra virgin olive oil to taste
Aromatic herbs
salt/pepper to taste
PREPARATION
First, bone the quails with the appropriate knife, following the anatomy of the animal, or Рif you are not an expert Рhave this operation carried out by your trusted butcher, taking care to obtain two thighs and two breasts from each bird. Marinate them with salt, aromatic herbs and a drizzle of extra virgin olive oil. Coarsely chop the peanuts and set aside. In a saucepan, reduce the balsamic vinegar with the sugar over low heat for about 5 minutes, until you get a rather thick consistency. Blanch the asparagus in salted water for 3 minutes, leaving them crispy and saut̩ them in a pan with a drizzle of extra virgin olive oil. Keep warm. After preparing all the bases, preheat a pan and brown the quail legs in clarified butter over medium heat for about two minutes on each side. Remove the thighs and let them rest; In the same pan, brown the breasts in the same way. Serve as shown in the image, placing the quails on the asparagus, interspersing with small quenelles of fresh stracchino, gently sprinkling with peanuts and completing with drops of balsamic vinegar reduction.
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