Quails with truffles
NUMBER OF GUESTS
4 people
DIFFICULTY
Average
PREPARATION TIME
15 minutes
BUDGET
Pupil
COOKING TIME
35 minutes
TOTAL TIME
50 minutes
KIT Signorini TARTUFI
Melanosporum black truffle strips Melanosporum truffle juice
Extra virgin olive oil flavored with black truffle
Guérande salt with summer truffle
to have at home
Quail, turkey or free-range chicken Pepper
8 carrot tops
2 fresh bay leaves
3 celery stalks
4 turnips
Garlic
Preparation
1. Carefully peel the skin from the box and the legs of your quails with a little olive oil to slide the truffle slices between the flesh and the skin.
2. Season the inside of your quails with salt and pepper. Pour a tablespoon of truffle juice. Truss the quails tightly. Rub the skin with garlic, set aside.
3. Wash and peel the vegetables
4. Place the quails in a casserole dish, cover with the rest of the black truffle juice, bring to the boil, skim, add all the vegetables and bay leaves. Leave to simmer for 30 to 35 minutes. Remove them from the casserole dish as well as the vegetables, set aside covered.
5. Add salt and pepper . Arrange the hot quails in the center of a dish, harmoniously surrounding them with the vegetables.
6. Enjoy this dish hot.
