Breast and leg of quail “alla diavola” with roasted tomatoes

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Breast and leg of quail “alla diavola” with roasted tomatoes2020-05-29T14:50:40+02:00

Breast and leg of quail “alla diavola” with roasted tomatoes

  • CourseSecond Course
  • Preparation30'
  • Difficultymedium
  • Selvagginaquail
  • Calories100 - 300
  • ActivityF 25’ M 18’
  • Persons4

Ingredients

N 4 quails

G 150 date tomatoes

N 1 garlic clove

Extra virgin olive oil

G 30 of celery

G 30 of carrot

G 30 of shallot

12 ice cubes

White wine to taste

Sage, rosemary and thyme to taste

Salt and pepper to taste

Preparation

  • Debone the quails, set aside breasts and legs.
  • Use the quail carcasses to make the roasted sauce. Add celery, carrot, and onion cut into cubes, then the herbs. Cover with ice cubes and let reduce. Season with salt and pepper and set aside.
  • Cook the quail breasts and the legs in a non-stick frying pan, add the garlic and the white wine. Cover and cook on low heat for 6 minutes.
  • Uncover, season with salt and set aside. Cut the tomatoes in half, heat the oil in a non-stick frying pan and place the tomato halves cut sides down. Cook well and season with salt. Serve the quails with their sauce and the roasted tomatoes.

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Chef

Wine CouplingMontanèr 2013 Giancarlo Pagliari

Other Info

*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.