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.
Videoricetta
Ingredienti
- 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
Procedimento
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.
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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.
Ingredienti
- 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
Procedimento
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.