Quail breast, turnip and squash

Preparation	45'
Difficulty	Medium
Game	Quail
Calories	400 - 500
Activity	M 42’ F 55’
People	4
Wine pairing	Pico Maccario – Barbera d’Asti

Ingredients

4 whole quail breasts
200 g butternut squash
1 white turnip
1 tonka bean
extra-virgin olive oil, to taste
salt, to taste
sage

Kcal 444*

*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

Clean the squash and slice it thinly. Sauté it in a pan with a little olive oil and sage, adjust with salt and, once cooked, transfer it to a tall plastic container and blend until smooth.
Bring a small pot of salted water to a boil; meanwhile, clean the turnip and slice it into 1 mm thick slices. Blanch them, drain, and pat dry with paper towels.
Debone the quail, taking care not to damage the breasts, and set them aside.
Heat a non-stick pan over high heat; once very hot, place the breasts in the pan and cook them for 1–2 minutes per side. Salt to taste.
Place a spoonful of squash purée in the center of the plate, arrange 4 turnip slices on top in a fan shape, and add the two quail breasts.
Grate some tonka bean over the dish using a microplane grater, to taste

Quail breast, turnip and squash

Ingredients

Preparation

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