English
Quail Turbante
The recipe for Quail Turbante (Turban) on crispy vegetable tagliolini with a mustard sauce is from Chef Antonino Venica of the Castello di Spessa Wine Resort and should be paired with Grand Pinot Nero 2015 Collio DOC Castello di Spessa.
Ingredients for 4 people :
For the quails: 4 giant quails, 2 rosemary springs, salt as needed and vegetable oil.
For vegetable tagliolini (noodles): 200g peeled carrots, 200g peeled zucchini, olive oil and salt as needed.
For the mustard sauce : 100g of Dijon mustard seeds, water, oil and salt as needed.
Directions:
Quail turbante: debone the quails leaving the breast and thighs united. Cut off the wings from the breast and pull up the meat on the drumstick to expose the bone (see image). Season with chopped rosemary and salt.
Grease the inside of a mold 6cm in diameter and put inside it half of the deboned quails and roll it into itself. Bake in an oven pre-heated to 190°C for 13 minutes. Make sure the interior temperature is 80°C.
For the mustard sauce: soak the mustard seeds in water and oil until it becomes a creamy sauce. Salt to taste.
For the vegetable tagliolini: cut the vegetables into tagliolini and fry in oil at a high heat until they are ‘al dente’ and salt to taste.
Presentation: make a bed of tagliolini at the center of oval plates and on top put the two halves of the quail turbante. Mix the juice left from the quail with the mustard sauce and spread over the turbante.
Wine to pair:
(by Stefania Vinciguerra)
Grand Pinot Nero 2015 Collio Doc Castello di Spessa
Production area: Capriva del Friuli, with flysch (locally called “Ponca”) consisting in marls and sandstones.
Grape variety: Pinot Nero, trained with Guyot system, with planting density of 6,000 plants per hectare and grape yield of 6 tons per hectare.
Wine making: grapes are hand-picked the third ten days of August. The grapes are destemmed and fermentation takes place on the grape skins at a controlled temperature of 28-30°C. At the end of fermentation, about 15-20 days later, the wine is separated from the marc and assembled in stainless steel tanks where malolactic fermentation takes place. After malolactic fermentation, the wine is racked and aged in tanks.
Alcoholic content: 13.5% vol.
Serving temperature: 16°C.
Food pairing: suitable for light appetizers From a simple roast chicken to a guinea fowl with truffles or to a tasteful duck breast with pomegranate but also fish dishes likes a salmon fillet with mushrooms and asparagus.
