Tender meat accompanied by zucchini noodles and a vegetable purée, finished with a Melannurca apple vinegar sauce that offers an aromatic, slightly sweet-and-sour flavor.
Video recipe
Ingredients
- 4 quails
- 4 tbsp Apple cider Vinegar from Melannurca Campana IGP Andrea Milano
- 1 Annurca apple
- 1 shallot
- 100 ml stock
- 1 tsp honey
- 30 g butter
- Rosemary
- Salt and pepper
Method
1. Brown the quails in butter with rosemary and shallot. Season with salt and pepper and cook for about 15 minutes, adding a little stock as needed.
2. Remove the quails from the pan. Add the diced apple, honey and vinegar to the cooking juices. Reduce until glossy.
3. Serve the quails coated with the sauce.
Products
Vinegars for this recipe
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Quail with Melannurca Vinegar Sauce
Tender meat accompanied by zucchini noodles and a vegetable purée, finished with a Melannurca apple vinegar sauce that offers an aromatic, slightly sweet-and-sour flavor.
Ingredients
- 4 quails
- 4 tbsp Apple cider Vinegar from Melannurca Campana IGP Andrea Milano
- 1 Annurca apple
- 1 shallot
- 100 ml stock
- 1 tsp honey
- 30 g butter
- Rosemary
- Salt and pepper
Method
1. Brown the quails in butter with rosemary and shallot. Season with salt and pepper and cook for about 15 minutes, adding a little stock as needed.
2. Remove the quails from the pan. Add the diced apple, honey and vinegar to the cooking juices. Reduce until glossy.
3. Serve the quails coated with the sauce.