Among the pleasures of hunting, quail is one of the most prized game birds. We're talking about a very common bird in southern Spain and the Levante region. Did you know that quail meat is one of the birds with the lowest calorie count due to its low fat content? Therefore, including quail in our diet provides very low levels of cholesterol.
Dare to cook this dish. It's one of the most highly praised dishes to come out of our kitchens, especially in autumn and winter. And it's no wonder.
Ingredients:
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4 quail breasts per person
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Olive oil
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Onions
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Carrots
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Pepper
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Tomato
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Thyme
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10 grams of winter truffle
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20 cl of oloroso sherry wine
Preparation:
Sauté the quail breasts in olive oil and set aside. Dice all the vegetables and sauté them in oil, then deglaze with sherry (you know, leave it on the heat until the alcohol evaporates). Return the partridge to this sauce and cover it with water. Simmer for half an hour, adjusting the salt and pepper as needed. Remove the quail breasts and purée the vegetables until you have a smooth sauce, which you then strain. Plate the quail with a layer of the sauce, the meat, and finely chopped truffle.
Since this is an autumn and winter dish, we recommend serving it with dried apricots, prunes, and pine nuts. Sauté everything in butter with a pinch of brown sugar.
A delight for the senses. Dipping bread is allowed…