For the Quail & Filling
Ingredients
- 1 boneless quail
- 70g sausage
- 10g lard
- 50g bread
- 20g milk
- 20g onion
Method
- Brown the onion and set aside once cooked.
- Cook the sausage and leave at room temperature to cool.
- Toast 30g of bread in a pan. Leave the remaining bread to soak in the milk.
- Blend the sausage with the lard and all the bread. At the end, incorporate the cooked onion.
- Blend in the thermomix until you get a uniform mixture.
- Stuff the quail with the mixture and cook it sous vide at 65°C for 30 minutes.
For the Quail Sauce
Ingredients
- 1kg quail or chicken bones
- 100g celery
- 100g carrots
- 100g onion
- 6L water
- 100g grape juice
Method
- Toast the bones in the oven at 180°C for 30 minutes.
- Meanwhile, brown the vegetables in a saucepan with very little oil.
- Once the bones are toasted, drain the fat thoroughly and add the bones to the vegetables in the saucepan.
- Add ice and water and reduce over medium/low heat.
- After about 5 hours, strain the liquid from the solids.
- Let the sauce reduce until it becomes smooth and almost dense in consistency.
- In a separate pan, reduce the grape juice over medium heat until it becomes thick.
- Add the reduced grape juice to the quail sauce and strain.
For the Potatoes
Ingredients
- 2 potatoes
- 30g Scamorza cheese
- dash of milk
- ½ bunch of spring onion
- salt, to taste
- parmesan, to taste
- hazelnut butter, to taste
- Mizuna leaves
- black truffle (only during truffle season)
Method
- Cook the potatoes in water (starting with cold water).
- Once cooked, peel the potatoes and mash them through a sieve. Leave to cool at room temperature.
- When cool, add milk, hazelnut butter, salt, chives and grated Scamorza cheese.
- Mix until combined and then place into a piping bag.
To Serve
Ingredients
- handful of Mizuna leaves
- black truffle (only during truffle season)
- sprinkling of parmesan and polenta
Method
- Deep fry the pre-cooked quail in a pot with seed oil at 170°C for 5-7 minutes until golden brown.
- Once cooked, cut the quail in half and place the Mizuna leaves in the middle.
- In a small bowl, make a dome with the mashed potatoes and sprinkle the top with polenta and grated parmesan.
- With a kitchen torch, burn the tip to caramelize the polenta and parmesan. Finish with a few slices of black truffle.
- Serve alongside the quail sauce.
Recipe courtesy of Karime López, Head Chef of Gucci Osteria da Massimo Bottura, Florence.
Gucci Osteria da Massimo Bottura, Florence
Piazza Della Signoria, 10
50122 Florence, Italy
Web: gucciosteria.com/florence
Bookings: gucciosteria.com/florence/reservation
Tel: +39 055 0621744
Email: gucciosteria.mb@gucci.com
Instagram: @gucciosteria
Facebook: @GucciOsteriaDaMassimoBottura
Additional Recipes from Chef Karime
