Quail and porcini mushroom salad
4 servings
40 minutes
A beautiful salad for a festive table, where tender, fragile quail interacts with equally tender porcini mushrooms. Pumpkin and pine nuts are the backing vocals.
1
Peel the pumpkin. Cut a small amount into small cubes and boil in salted water until al dente. Cut the rest randomly and sauté in butter until the pumpkin is very soft - this will take about 30 minutes. Season with salt and blend until smooth.
- Butternut squash: 320 g
- Butter: 30 g
- Salt: to taste
2
Divide the quails into two to four parts, remove small bones, season with salt and pepper, and fry in 2 tablespoons of oil. Cut the mushrooms into medium cubes, season with salt and pepper, and add to the quails after 2 minutes. Also add garlic cloves and remove from heat after 1 minute.
- Quail: 4 pieces
- Porcini mushrooms: 160 g
- Garlic: 2 cloves
- Salt: to taste
- Ground black pepper: to taste
3
Mix orange and lemon juice, add 2 tablespoons of olive oil. Dress the salad mix with this sauce.
- Orange juice: 4 tablespoons
- Lemon juice: 2 tablespoons
- Extra virgin olive oil: 4 tablespoons
4
Place pumpkin puree on plates, surround it with mushrooms and pieces of quail, and sprinkle with pine nuts (which can also be toasted). Add a salad mix on top (arugula, radicchio, corn, frisée).
- Pine nuts: 8 g
- Mixed salad leaves: 120 g
