Tag: Quail

Recipe Russian salad with quail and lumpfish eggs – Italian Cuisine

There is no Piedmontese who does not want it on the Christmas table, and the Milanese are no different, so much so that in those days the award-winning Peck gastronomy sells two and a half tons. It is one of the "assembled pieces" of the great cuisine that has migrated from the French noble tables to those of the Russian nobility. Hence the name. Even the dishes of which Camillo Benso, Count of Cavour was greedy, came from there, before a bourgeois gastronomy was formed in Piedmont which spread this dish as a coat of arms for special occasions. Today, almost vegetarian, it promises to become a new best seller of the table

  • 250 g potatoes
  • 250 g carrots
  • 200 g sunflower oil
  • 150 g frozen peas
  • 100 g Greek yogurt
  • 30 g lumpfish roe
  • 12 quail eggs
  • 8 gherkins
  • 1 egg
  • 1 lemon
  • 1 edible gold leaf
  • mustard
  • sugar
  • smoked paprika
  • salt

For the recipe Russian salad with quail and lumpfish eggs, peeled and peeled potatoes and carrots. Cut the vegetables into cubes of about 5 mm.
Cook them separately, starting from cold salted water, calculating 9-10 minutes for the potatoes, 7 minutes for the carrots and 1 minute for the peas from the boil.
Drain the vegetables and distribute them on a cloth to let them cool and dry completely.
Boil quail eggs for 6 minutes from boiling, then let them cool in cold water.
Chop finely the gherkins.
Prepare yogurt mayonnaise: in a tall and wide glass pour the sunflower oil, then the egg, a pinch of salt, 1/2 teaspoon of sugar, 1 teaspoon of mustard and 1 tablespoon of lemon juice. Blend with the hand blender, moving the blender rod up and down for 30 seconds, until you get a creamy mixture. Gently stir in the Greek yogurt and chill in the refrigerator for 30 minutes.
Peel quail eggs and divide them in half lengthwise.
Mix the vegetables and the chopped gherkins with 3/4 of the mayonnaise.
Pour the mixture in an oval mold (12 × 25 cm approximately) lined with cling film. Let it rest in the fridge for 1 hour and 30 minutes.
Mix the remaining mayonnaise with 1 teaspoon of paprika and place it in a pastry bag.
Turn out the Russian salad on a serving dish and decorate the edges with quail eggs interspersed with sprigs of paprika mayonnaise. Complete with lumpfish roe and decorated with gold leaf.

Recipe and texts: Sara Tieni, Photos: Riccardo Lettieri, Styling: Beatrice Prada

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Avocado, salmon, quail egg and sour sauce mousse recipe – Italian Cuisine

  • 500 g fresh salmon fillet
  • 200 g fresh cream
  • 55 g brown sugar
  • 6 quail eggs
  • 2 ripe avocados
  • 2 untreated lemons
  • 1 untreated orange
  • kataifi paste
  • dill
  • sprouts
  • sunflower oil
  • extra virgin olive oil
  • salt
  • pepper

Jumbled up the sugar with 60 g of salt, the grated zest of 1 lemon and orange and 2-3 sprigs of dill flaked. Cut the skin of the salmon with a knife and place it in a baking dish on a bed of salt and sugar; cover it with this mixture, seal the pan and put it to rest in the fridge for 24 hours. Turn the fillet and leave it to marinate for another 24 hours.
Rinse it finally under cold water and dry it. Cut it into thin slices and season with a drizzle of oil.

Cook quail eggs in boiling water for 90 seconds, so that the yolk remains creamy. Cool them under water, then peel them carefully.

Work the cream with the juice of 1/2 lemon, salt and pepper until it is partially whipped.

Clean avocados and cut the pulp into small pieces. Blend it with the juice of 1 lemon, a drizzle of oil and a pinch of salt, until you get a smooth and creamy consistency.
Serve salmon with avocado mousse, sour sauce and quail eggs, accompanied by strands of kataifi dough fried in seed oil and fresh sprouts.

Recipe: Antonino Cannavacciuolo, Food Styling: Joëlle Néderlants, Photo: Riccardo Lettieri, Styling: Beatrice Prada

Potatoes with quail eggs and white truffle – Italian Cuisine

Potatoes with quail eggs and white truffle

1) Boil the potatoes in their skins for 5 minutes, drain and peel them. With the help of a digger, make a hollow of suitable size to contain the egg, in the central part of the potatoes. Grease them with a little oil, salt them, arrange them on a baking sheet lined with parchment paper and bake at 180 ° for 10 minutes.
2) So, shelled 1 egg inside the recesses of the potatoes, season with salt, pepper and 1 flake of butter and bake again for 2 minutes, so that the egg white is firm. Serve the very hot potatoes, sprinkled with sliced ​​truffles.


Posted on 04/12/2021


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