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Ingredientes
- 1 tsp balsamic vinegar
- 1 Tbsp. extra virgin olive oil
- 1 x clove garlic, crushed
- 4 x boned quail with legs removed Salt and pepper
- 8 slc prosciutto
- 1 lb morel mushrooms (or possibly other seasonal mushrooms)
- 1 lb shallots
- 1 Tbsp. extra virgin olive oil
- 1 x clove garlic, chopped
- 1 tsp minced tarragon Salt and pepper
Direcciones
- Mix balsamic vinegar and extra virgin olive oil with crushed garlic. Season quail breasts with salt and pepper. Place them in extra virgin olive oil and balsamic and allow to marinate for 30 min.
- Heat saute/fry pan and brown quail breasts on each side for no more than a minute or possibly so on each side. Chill quail. When they are completely cool, wrap each breast with 2 slices of prosciutto so they are completely enclosed. Chill till ready to serve.
- Cut morels in half and wash really well in a couple changes of water. Drain and set to one side. Peel and slice shallots. Heat extra virgin olive oil and garlic in pan and saute/fry shallots. Add in morels and continue to cook till they are soft. Add in tarragon and season with salt and pepper. Continue to cook for a few min more. Keep hot.
- Heat grill. Place quail breast on grill and cook on each side for about 5 min or possibly till cooked through. Place a spoonful of mushroom confit on each of 4 plates. Top with quail breast.
