Caille épicée au four




  • 2 Pieces of Quail
  • 90 gr ( 0,198 lbs ) Risotto Rice
  • 40 g ( 0,088 lbs )Pumpkin
  • Olive oil
  • Salt, Black Pepper
  • chicken broth
  • Fresh thyme
  • Hot Sauce
  • Parsley, Basil, Garlic

Rub the quails with olive oil, fresh thyme, bitter gourd, salt and pepper.

Put it in the oven.

Bake at 200 ( 392 ) degrees for 10 minutes.

Boil risotto rice with finely chopped onion, white wine, chicken stock.

Add pumpkin.

Turn it into rice in 5 minutes.

Transfer the quails to flat plates and serve with risotto.

 

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