Quail, Yellow Bell Pepper and Asparagus

Preparation	45'
Difficulty	Medium
Game	Quail
Calories	500 - 600
Activity	M : 52’; W : 63’
People	4
Wine pairing	Verdicchio dei Castelli di Jesi

Ingredients

For every hour of running at a medium-low speed (8 km/h), the AVERAGE caloric expenditure is 8 kcal per kg per hour.

*Assuming an average female weight of 60 kg and an average male weight of 80 kg

Bone the quails carefully, making sure not to damage the skin, as it will be used to wrap the stuffed roulade. Cut the breasts halfway from the outside toward the inside without completely separating the two sides, then open them like a book toward the center, distributing the meat as evenly as possible.
Roughly chop the bread and soak it in cold milk.
Trim the asparagus and, using a vegetable peeler, create long vertical strips while holding the asparagus flat on the cutting board.
Place the asparagus strips in boiling water for a few seconds, then drain them.
Drain the bread from the milk and lightly squeeze out the excess liquid. Divide it into 4 portions, place one portion in the center of each quail, and add a sprig of thyme.
Roll the meat around the filling lengthwise, making sure the skin remains on the outside, then tie the rolls with kitchen string like a roast.
Place the quails in a preheated oven at 180°C for about 15 minutes.
Clean the bell pepper, cut it into pieces, and place it in a tall container with the vegetable oil and about 1 tablespoon of extra virgin olive oil. Blend, season with salt, and strain the mixture.
Remove the quails from the oven, take off the kitchen string, and slice each roll. Arrange the slices on the plate. Using tongs, curl the asparagus strips onto themselves, season with salt, and drizzle the pepper oil over the dish.