Tag: Quail

Breaded and fried quail eggs – Italian Cuisine

First of all, cook the quail eggs: put them in a saucepan with cold water, bring to a boil and cook for about 3-4 minutes, then drain, let them cool a little under cold running water and shell them.

Lightly beat the normal egg with a little salt, then pass each quail egg first in the beaten egg and then in the breadcrumbs, 2 times, in order to obtain a thick and uniform breading.

Fry the eggs in hot seed oil, turning them to brown evenly, then drain on kitchen paper.

The breaded and fried quail eggs are ready, serve them immediately.

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Cream of Jerusalem artichoke and quail eggs – Italian Cuisine

Ingredients for 6 people

Velvety preparation of Jerusalem artichoke and quail eggs

1) Peel i Jerusalem artichoke, wash them, cut them into cubes and steam them for about 6 minutes, until they are tender. Transfer them to a mixer with the leaves of marjoram and the cream and operate until obtaining a soft and smooth cream. Season with salt is pepper, transfer the mixture into a pastry bag and distribute it in 6 glass beakers (7 cm in diameter); cover them to keep them warm or put them in the oven at 80 °.

2) In a large non-stick pan bring 2 fingers ofwater With the'White vinegar, lower the heat and let thewater. Peel in very gently eggs of quail and cook for about 90 seconds.

3) Take the eggs with a slotted spoon and carefully place them on a plate. Trim theegg white with the help of a small knife, if the edges are too frayed and arrange them delicately on the cream in each cup. Complete each portion with a slice of salmon trout and a generous mince of black pepper of reel. Decorated with leaves of marjoram and serve.

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Quail egg recipe with grilled vegetables – Italian Cuisine

Ingredients

8 quail eggs
1 potato
1 carrot
1 courgette
1 yellow pepper
4 small leeks
1 small eggplant
1 red onion
extra virgin olive oil
1 butter
salt
pepper

Duration: 30 min

Level: Easy

Dose: 4 people

Cut all the vegetables into thin slices, except for the leeks which must be cut in half lengthwise; season the mixture with oil, salt, pepper, then cook the vegetables, several times, on the hot grill. Fry the eggs in a pan with a knob of butter, salt, pepper and serve them together with the grilled vegetables, well placed on the plate.

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