Quail and peas.

Preparation	1h
Difficulty	Medium
Game	Quail
Calories	300 - 400
Activity	M 29’ ; F 39’
People	4
Wine pairing	Collio Sauvignon DOC

Ingredients

N 2 quails
G 10 honey
G 30 soy miso
G 50 water
G 5 chili pepper
G 10 elderberries
G 5 pepper
G 5 bay berries
G 5 cacao nibs
Butter to taste
G 800 fresh peas
G 20 egg yolk bottarga

Kcal 318*

*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.

Preparation

Start by blanching G 400 of peas in water for 3‘, then stop the cooking process by placing them in a bowl of ice water. Drain the peas and shell them, keeping the skins.
Cook the remaining G 400 of peas in lightly salted boiling water for 6-7’. Once cooked, blend the shelled peas together with the skins until you achieve a smooth, glossy puree. Combine the shelled peas with the pea puree and keep everything warm for plating.
Mix the honey, miso, water, chili pepper, elderberries, and cacao nibs. Using a brush, coat the quails both inside and out, then place them in the refrigerator for at least 24 h. Every 4 h, baste the quails with the remaining marinade until it’s finished.
Cook the quails over a grill or in a skillet, basting them with butter, until they reach a pink center.
Finally, cut the quails in half, removing the internal bones. Arrange the peas with their puree and the egg yolk bottarga on a plate, then place the halved quail on top.

Quail and peas.

Ingredients

Preparation

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