Quaglia ripiena ai funghi con Brancaia N°2

Quail stuffed with mushrooms with Brancaia N°2

QUAIL STUFFED WITH MUSHROOMS 

Brancaia N°2 has the seductive character and elegance of pure Cabernet Sauvignon. This wine with an intense ruby ​​red color with lively reflections, an elegant and complex nose with hints of red berries can be the perfect accompaniment for a dish with a rich and structured flavor such as stuffed quail. 

INGREDIENTS (for 4 people) 

  • 8 quails  
  • 200 g blanched honey mushrooms  
  • 170 g minced meat  
  • 80 g porcini mushrooms  
  • 80 g leek  
  • 30 g celery  
  • thyme  
  • 2 slices of bread soaked in milk  
  • dry white wine  
  • vegetable broth  
  • EVO oil  
  • salt  
  • pepper  

PREPARATION 

Fry the quails with the meat mixed with the chopped porcini mushrooms and the bread soaked in milk. Season with salt and pepper , or the quails and bake them at 250° for 10 minutes in a baking dish . In the meantime, fry a little chopped leek and celery in a little oil and, once baked, add the quails, the blanched honey mushrooms and a few sprigs of thyme. Season with salt and pepper and leave to cook for 20 minutes , adding the wine and vegetable stock .
Plate and garnish with the remaining fresh thyme. 


SUGGESTION 

If you don't have honey mushrooms, you can easily replace them with mushrooms, which are easier to find. 

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