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Salate

Quail breast with carrot purée

DIFFICULTY
1H

Ingredients
For the quail
  • 8 quail breasts
  • 1 clove of garlic
  • 1 sprig of thyme
  • 8 canasta salad leaves
  • 2.8 oz cabbage
  • 4 leek leaves
  • 0.35 oz parsley
  • 3 tsp coffee powder
  • salt and black pepper to taste
  • Extra virgin olive oil to taste
For the carrot purée
  • 3.5 oz carrot
  • 1.4 oz potato
  • 1.4 oz butter
  • salt to taste
Preparation
Ingredients
For the sauce
  • 1 orange
  • 2.1 oz beef stock
  • 0.35 oz butter
  • 2 tsp coffee powder
  • salt to taste
  • 0.35 oz sugar
For the garnish
  • 8 mushrooms
  • 0.35 oz butter
  • salt and black pepper to taste
  • 0.35 oz sauce
Preparation

Preparation

FOR THE QUAIL

Cut the cabbage into ribbons and boil in a pan with the canasta leaves and the leek.
Next, cut the quail into slices and mince part of it; cook the minced quail in oil, garlic and finely-chopped thyme. Once cooked, add the salt, black pepper and coffee powder.

Roll up the canasta leaves and tie together with the leek. Cook in the oven for 5 minutes at 160°.

 

THE CARROT PUREE

Chop the potatoes and carrots until you have made a mirepoix and boil; next, whip and filter the mixture.

Add the butter and salt and mix.

 

THE MUSHROOMS

Slice the mushrooms and cook between 80°–90°, with the butter and salt.

Add the orange sauce.

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Presentation

To serve, start with the purée on the bottom, lay two slices of quail on top of the carrot purée, then add the mushrooms and garnish with small drops of the orange sauce.

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