Quail with Chestnut Filling and Herb Gnocchis
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 quail (s)
- 5 chestnuts, cooked soft
- 1 tablespoon raisins
- 1 sprig thyme
- 5 small onion (s) (pearl onions)
- 100 ml wine, Pinot Noir
- 1 orange (s)
- 2 tablespoon heavy cream
- Salt and pepper, black, sweet paprika, a pinch cinnamon, a pinch allspice
- 2 port. gnocchi
- 0.5 clove ½ garlic
- Basil, parsley, fresh
- 1 carrot (s)
- 2 spring onion (s)
- olive oil
Print Recipe
Pin Recipe Instructions
- Crumble the cooked chestnuts, thicken with a little cream (1 tablespoon), chop the raisins and mix in, season with a little salt. Place in the belly of the gutted quail and sew together with a piece of string if necessary.
- Sear it in a little fat, add the onions, salt and pepper, add the cinnamon and allspice and deglaze with the Pinot Noir. Let simmer for another 7 minutes.
- Put some olive oil in a small clay dish with a lid, line the base with spring onions and carrot pieces and spread the two quails over it, place the sprig of thyme on top. Add a little more water and place in the oven over high heat for about 20 minutes.
- Meanwhile, simmer the gnocchis in salted water for 10 minutes, briefly fry half a clove of garlic in olive oil in a pan, toss the finished and drained gnocchis in it and mix in the finely chopped herbs (parsley, basil).
- For the sauce, skim off the fat from the quail stock, season with pepper, salt and paprika, refine with a sip of cream and finally add the juice of half an orange. Serve with a slice of orange. In addition, a dry barrique, Pinot Noir or Merlot.
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