Quail with Peas and Precious Black Truffle
Quail with Peas and Precious Black Truffle
Main course
Italian
Quail, its jus, pea cream, sautéed peas, pea granita, crispy breadcrumbs, black garlic sauce and Precious Black Truffle. A refined main course for special occasions, with the sweetness of peas in three different textures and a hot/cold contrast.
Quail with Peas and Precious Black Truffle
Quail with peas and fine black truffle, a recipe made with a few simple and more refined ingredients to create a delicious dish that will surprise your loved ones.
Porzioni:
4
Ingredienti
4 quails
6 cloves black garlic
600g frozen peas
6 slices of Altamura bread (or stale bread)
Precious Black Truffle to taste
Oil, salt and pepper to taste.
Carcasses of two quails (for the stock)
1 carrot (for the base)
1 shallot (for the base)
1 lt chicken broth
Istruzioni
1
Quail stock: Brown the carcasses without fat until golden. Separately, sauté roughly chopped carrots and shallots and add them to the quails. Cover with cold chicken stock and cook for 2 hours over low heat. Strain and return to the heat until reduced by ⅛. Finish with a knob of butter.
2
Black garlic sauce: Soften the black garlic cloves for 1 minute in boiling water, then blend with oil and a tablespoon of hot water until a smooth sauce is obtained. Strain and pour into a squeeze bottle.
3
Peas: Blend 50g of still-frozen peas to create a granita and keep in the freezer. Sauté the remaining 550g with oil, garlic, and thyme. Season with salt and pepper. Blend 300g with hot water to make a cream, strain, and set aside. Leave the remaining 200g whole.
4
Bread: Blend the bread and toast it in a pan with oil, thyme, and oregano until crispy.
5
Quail: Bone the quails to obtain two breasts and two thighs from each. Sear in a non-stick pan without fat for two minutes per side. Add a knob of butter and herbs to taste (thyme, rosemary) and baste the quails with the butter until a golden crust forms. Season with black pepper and salt.
6
Plate with the quail jus, pea cream, sautéed peas, granita, crispy breadcrumbs, black garlic sauce, and shavings of Precious Black Truffle.
Enjoy your exquisite meal!
Note
To make this culinary experience even more memorable, pair the dish with a glass of aromatic white wine such as a Sauvignon Blanc. The freshness and acidity of the wine will perfectly balance the creaminess of the walnut cream and the intensity of the truffle.
Informazioni nutrizionali
STORAGE
Fresh truffle is a very delicate ingredient. It can be stored in a cool place for a short period (maximum 7-8 days) wrapped in absorbent paper and sealed in an airtight container. See also TuberPack.
ADVICE
Before enjoying the truffle, make sure to clean it thoroughly of all traces of soil, rinsing it moderately and using a brush or a semi-hard bristled brush.
TRUFFLE SEASONALITY
Precious White Truffle: from September 15th to January 31st.
Precious Black Truffle: from December 1st to March 15th.
Muscat Truffle: from November 15th to March 15th.
Summer or Scorzone Truffle: from May 1st to August 31st and from September 21st to November 30th.
Hooked Truffle: from October 1st to January 31st.
Winter Black Truffle: from December 15th to March 15th.
Bianchetto Truffle: from January 15th to April 15th.
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