Ingredients for 4 people
| 4 giant quails |
20 Borretan onions |
| 250gr chiodini mushrooms |
bay leaves |
| sage |
1 orange |
| 1 lemon |
white vinegar 0.75lt |
| peppercorns |
sugar 50 gr |
Recommended cooking tools
Rectangular Roaster
Fry Pan Ø 24cm
Skillet Ø 32cm
Method
Peel the spring onions from their skins, season them with sugar, salt, the vanilla pod, oil, pepper, and the orange split into 4 pieces. Then add white vinegar, a dash of water and bake in a Rectangular Roaster at 170 gr. Once cooked, they will be soft and caramelized, let them cool.
In a Fry Pan brown the pegs with oil and garlic for a couple of minutes.
Separately debone the quails, marinate them with salt, pepper and oil for a couple of hours, then cook them in a Skillet over high heat for a couple of minutes, both breasts and thighs, with sage, rosemary, garlic and the lemon split into large pieces. Season with salt.
Presentation
Arrange the spring onions on individual plates, overlapping the quail and then the mushrooms. Season with a drizzle of oil and a sprinkling of parsley and a few drops of caramelized saba (cooked grape must) to taste.
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