A dish that his customers liked so much that Chef Rizzardi proposes it every year in the fall-winter season.
Renato Rizzardi, chef of the restaurant La Locanda di Piero in Montecchio Precalcino (Vi), created a second course that has become a classic on his menu: boneless quail stuffed with Loison panettone with figs.
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The recipe
For this dish you can read the instructions below or follow the video-recipe where the chef explains how to make it.
- Ingredients
- 1 serving
- 1 quail
- For the Filling
- - 30 g sausage pulp
- - 30 g Loison fig panettone cake
- - 2 boiled chestnuts
- - 2 prunes
- - 1 diced apple clove
- - Salt and pepper to taste
- - Olive oil
- - Sprouts and edible flowers
- For the pumpkin sauce
- - 50 g pumpkin
- - 20 g onion
- - Vegetable stock to taste
- - For the caramelized figs
- - 2 ripe figs
- - 30 g sugar
Directions
For the quail stuffing - Dice the fruit and sauté with a knob of butter and a drizzle of oil, season with salt and pepper, add the panettone broken up by hand, mix everything together and add the mixture to the tastasal, stirring until smooth.
De-bone the quail starting from the back, leaving the bones of the thigh and wing.
Stuff the quail and close it.
Lay the quail on the table, flattening the back slightly and pressing the thighs lightly inside, making sure they remain attached to the breast.
Close the quail in a foil wrapper leaving out only the breast.
Melt a knob of butter and place the quail on the breast side to brown. When it is well browned remove it from the pan and put it in the oven at 180 °C for 15 minutes.
In the meantime, in the pan where you browned the quail, add the sugar and place the figs to caramelize, turning them to brown evenly.
Remove the figs and let them rest separately.
For the pumpkin sauce - Cook the pumpkin with a base of onion and broth, blend and emulsify with olive oil.
Pour the sauce into the pan where you caramelized the figs and let it mix with the flavors of the previous cooking. Add water if the sauce is too thick.
Cut a slice of panettone with figs and trim it with a pastry cutter, grill both sides.
Plating
Serve the roasted quail on a cylinder of grilled Fig Panettone, decorate with the pumpkin sauce and accompany with the caramelized figs.
Bon appetit!
