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Chef Roberto Dormicchi
 Preparation | 60' |
 Difficulty | Easy |
 Game | Quail |
 Calories | 300 - 400 |
 Activity | Running M 36', F 50' |
 People | 4 |
 Wine pairing | Quercegobbe (Merlot 100%) Petra |
| Preparation | 60' |
| Difficulty | Easy |
| Game | Quail |
| Calories | 300 - 400 |
| Activity | Running M 36', F 50' |
| People | 4 |
| Wine pairing | Quercegobbe (Merlot 100%) Petra |
N 2 quails
G 80 pitted, black olives
G 40 bacon
N 4 aluminum foils
N 2 cloves of garlic
Orange zest to taste
G 40 white wine
Salt to taste
Black pepper to taste
Tandoori masala to taste
Aromatic herbs to taste (rosemary, sage, thyme, bay leaves, marjoram, wild fennel)
For the pan juice:
Quail carcasses
G 20 carrot
G 20 celery
G 20 onion
G 200 ice
Extra virgin olive oil to taste
Aromatic herbs to taste
Broth to taste
Kcal 400*
*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.
• Clean the quails; singe and wipe well.
• Set 4 breasts and 4 legs aside.
• Heat the extra-virgin olive oil in a frying pan, stir-fry the vegetables with the aromatic herbs until the Maillard reaction (browning reaction). Add the ice and let it boil.
• Cook the quail breasts and the legs in a non-stick frying pan. Season with salt and pepper.
• Lay each quail breast and leg on a aluminum foil, add herbs, tandoori masala, orange zest, half clove of garlic, olives, one bacon cube, pan juice and white wine.
• Wrap the foil and bake in oven at 180° for 40′.
• Serve opening the aluminum foil just in front of the guest.
