Quail legs wrapped in smoked Pancetta on a seasonal vegetables julienne
INGREDIENTS
for 4 people:
for 4 people:
- 8 quails
- 16 slices of Furlotti & C. smoked Pancetta
- chopped herbs (marjoram, thyme, rosemary, sage, oregano, garlic)
- salt
- pepper
- extravergine olive oil
- Fresh vegetables in season
- Modena Balsamic Vinegar
PREPARATION
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After flamed the quails, deboning the breast that it will be inserted in the upper part of the leg previously cut.
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Season the legs with the chopped herbs and wrap with the smoked Pancetta. Bake at 180 degrees for about 20 minutes.
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Meanwhile the meat cooks in the oven, wash the vegetables and slice them finely, place them at the center of a plate and drizzle with the vinaigrette.
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Lay the quail legs (four on each plate) on fresh vegetables and season with a few drops of Modena Balsamic vinegar.
CHEF
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Chef: Sandra Piazza
The restaurant “À la maison” is located in the historic center of Fornovo (PR), housed in the cellars of a building of the ‘200. In the menu there is a curious mix of proposals and experiences with a strong tradition, , refreshed and renewed by creative suggestions. In the kitchen, two generations: Sandra and her son Nicolò.
Website: www.ristorantemaison.com