POTATO DUMPLINGS WITH PESTO SAUCE AND QUAILS

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POTATO DUMPLINGS WITH PESTO SAUCE AND QUAILS2020-05-25T10:05:28+02:00

POTATO DUMPLINGS WITH PESTO SAUCE AND QUAILS

  • CourseMain Course
  • Preparation30'
  • Difficultymedium
  • Selvagginaquail
  • Calories700 - 800
  • ActivityCorsa F 22’ M 16’
  • Persons4

Ingredients

  • G 560 potato dumplings
  • N 4 quails
  • G 200 pesto
  • G 30 Parmesan cheese
  • G 30 white wine
  • G 100 vegetable broth
  • Salt to taste
  • Black pepper to taste
  • Extra virgin olive oil
  • Rosemary, sage, marjoram to taste

Preparation

  • Debone the quails and set the breasts and the legs aside.
  • Pan sear the breasts and the legs in a non-stick frying pan, add the white wine, salt and pepper. Add broth and cook  slowly for about  10 minutes.
  • Cook the potato dumplings in plenty of salted boiling water, drain and toss with the pesto. Arrange on a serving dish and garnish with the breasts and the legs of quail.
  • Add a few shaves of Parmesan cheese to the top.

Other

Chef

Wine CouplingSoave D.O.C.

Other Info

710 Kcal

*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.