Quail hearts with pomegranate and pine nuts

Preparation	45'
Difficulty	Medium
Game	Quail
Calories	400 - 500
Activity	M 40’ F 54’
People	4
Wine pairing	Marsala DOC Vergine

Ingredients

G 300 quail hearts
G 100 labneh (strained yoghurt)
G 50 pine nuts
G 30 chives
mL 30 extra virgin olive oil
mL 150 milk
mL 30 sherry vinegar
mL olorosso vinegar
mL 80 pomegranate molasses
N 1 celeriac
N 1 tbs ground cumin
N 1 tbs ground coriander
N 1 sliced clove of garlic

Kcal 436*

*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.

This is a beautiful way to introduce friends to the joys of offal. The hearts are a wonderfully intense quail flavour, and a beautiful texture. Those who are at first nervous about eating hearts are often later the biggest proponents of eating them!

Preparation

Season the hearts with the ground spices, garlic, olive oil and salt.
Peel and cut the celeriac into small cubes. Cook in milk until very soft. Blend the celeriac to make a smooth puree, add the milk if it is too thick. Mix the celeriac and the labneh in equal quantities, adjust seasoning to taste.
Cook the pine nuts in butter until golden brown, strain and reserve the butter for cooking.
Season the hearts with sea salt. Set a heavy-based pan to high heat. Add ½ tsp of butter and the hearts. Season with salt as the hearts caramelize on one side.
Resist the urge to move them around for about 15’’, until they are nicely caramelized.
Toss the hearts in the pan to cook on the other side, and cook for a further 20’’. Add the vinegar and toss the hearts again. Allow the vinegar to reduce for a few seconds, then add the sherry and let it reduce for another 5’’. Remove the pan from the heat.
Add the pomegranate molasses and toss the pan so it coats the hearts. Pour the hearts and sauce into a bowl to stop the cooking.
Spoon the puree onto a plate, top with the hearts and sauce. Sprinkle pine nuts on top of the hearts and garnish with finely chopped chives.

Quail hearts with pomegranate and pine nuts

Ingredients

Preparation

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