Breast and leg of quail “alla diavola” with roasted tomatoes

Preparation	30'
Difficulty	Medium
Game	Quail
Calories	100 - 300
Activity	Running F 25’, M 18’
People	4
Wine pairing	Montanèr 2013 Giancarlo Pagliari

Ingredients

N 4 quails
G 150 date tomatoes
N 1 garlic clove
G 30 of celery
G 30 of carrot
G 30 of shallot
N 12 ice cubes
White wine to taste
Sage, rosemary and thyme to taste
Salt and pepper to taste
Extra virgin olive oil

Kcal 201*

*For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60Kg and an average male weight of 80 Kg.

Preparation

Debone the quails, set aside breasts and legs.
Use the quail carcasses to make the roasted sauce. Add celery, carrot, and onion cut into cubes, then the herbs. Cover with ice cubes and let reduce. Season with salt and pepper and set aside.
Cook the quail breasts and the legs in a non-stick frying pan, add the garlic and the white wine. Cover and cook on low heat for 6′.
Uncover, season with salt and set aside. Cut the tomatoes in half, heat the oil in a non-stick frying pan and place the tomato halves cut sides down. Cook well and season with salt. Serve the quails with their sauce and the roasted tomatoes.

Breast and leg of quail “alla diavola” with roasted tomatoes

Ingredients

Preparation

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