Quail with caramelized onions

Quail with caramelized onions
Quail with caramelized onions 5 1 Stefano Moraschini

Instructions

Picture and photo of Quail with caramelized onions

2_09365 QUAIL with CARAMELIZED ONIONS INGREDIENTS for 4 PEOPLE 4 quails, 80 g of butter, 2 chopped scallions, a sprig of thyme, 2 Bay leaves, 2 tablespoons PEAR jelly, 4 tablespoons of balsamic vinegar, onions, 150 g small potatoes, some 5 tablespoon oil, 120 g of green beans, 100 g of sliced Bacon, saltand pepper.

Clean the quails and with a sharp knife: cut thighs and the threads and keep them aside.

Rinse the carcass, then let it Brown in a knob of butter until well browned.

Add chopped shallots, thyme and Bay leaves and cook for 10 minutes.

Add a spoonful of PEAR jelly 2 tablespoons balsamic vinegar; pour enough warm water so that the body is fully immersed.

Add salt and pepper and let Cook for about half an hour.

When cooked, strain the cottra Fund in a strainer amaglie dense and keep aside.

In the same Pan without adding extra butter, Cook the onions and let them jump up to when they are well browned.

Add the remaining balsamic vinegar and the remaining gelatin.

Stir, add the filtered cooking and let reduce to gentle heat until the onion is caramelized and well cooked.

Meanwhile, Peel the potatoes and place on a plate lined with parchment paper; drizzle with a little olive oil, add salt and pepper and bake for 25 minutes at 200° wash green beans and spuntateli at the ends.

Heat a few minutes in salted water, then drain and rinse under cold running water.

tamponateli with a clean kitchen towel.

Grouped 10 green beans at a time, and avvolgetli in a rasher of Bacon: continue so until exhaustion ingredients.

Place on a plate with parchment paper and as soon as they are cooked potatoes, infornateli for 15 minutes.

Do Brown the fillets and the quail thighs both sides and spolverizzateli with pepper and salt.

Place the meat on the plates with the caramelized onions, potatoes and Bacon rolls.

Decorated with a sprig of curly parsley and serve.

Quail with caramelized onions

License

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