This recipe with its origins in Italy is a dream come true for the most discerning of foodies. Incorporating the unique flavors of quail, egg yolk and asparagus, it promises to ravish your appetite, beckoning you to eat to your heart’s content. While truffles are used in this recipe just for the purpose of garnishing, it is going to be the flavor that will stand out the most. A tip to remember is to be careful with the egg yolk. You have to make sure that it does not break and that the egg white has been completely disposed off.
This recipe serves 4. The cooking time is 30 minutes to 1 hour and the preparation takes about 1 hour.
Ingredients for the quail
Whole quails 4
Transglutaminase powder 1 teaspoon
Thyme (fresh) Small bunch
Olive oil 1 tablespoon
Ingredients for acidulated butter
Butter (unsalted) 250 grams
Vinegar of white wine 1 tablespoon
Ingredients for asparagus
Fat asparagus 1 bunch
White asparagus 1 bunch
Thin asparagus 1 bunch
Ingredients for garnishing
Truffle cheese (sliced) 100 grams
Asparagus shoots 1 punnet
Watercress 1 bunch
Chervil (fresh) Small bunch
Parsley Small bunch
Herbs To taste
For making the quail, use the Transglutaminase powder to remove the dust and breasts. Seal some thyme sprigs and quail using a vacuum-packing machine. Use a water bath with a temperature of 58⁰C and place the packet in it for thirty minutes. Remove the quail with thyme from the plastic. Now take a frying pan. Add olive oil to it and fry the quail in it until the skin is crispy and golden brown in color.
For making the acidulated butter, take a bowl and melt butter in it. Add vinegar to it and keep it aside for later use. The acidulated butter is ready. Coming towards the asparagus, take a mandolin and shave the white and fat asparagus in length. Keep it aside. The thin asparagus has to be trimmed. Now take a pan filled with salted water. Bring it to a boil. All the three types of asparagus should be soaked in the boiling water for one to two minutes. Next, take a bowl of iced water and put the asparagus in it for a while. Drain the water when asparagus is cool and keep it aside.
Now separate the yolk from the eggs carefully making sure that the yolks are not broken. Drop the yolks on a pan with simmering water for two minutes. Take another pan and pour acidulated butter into it. Add the asparagus into the pan and allow the butter to coat the asparagus for about one to two minutes.
For serving, take four plates and divide the asparagus equally among them. Place the fried quail on top and spread a few truffle cheese slices. For garnishing, sprinkle shoots, chervil, watercress, herbs parsley and asparagus shavings.