‘The Quail Sound’ from Chef Karime López
This stuffed quail dish was once a crowd favourite on the menu at Michelin-starred Gucci Osteria da Massimo Bottura in Florence — and Head Chef Karime gives us the recipe...
Keywords
- michelin star
- quali
- recipe
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Cooking tools:
- Sous vide circulator
- Blender
- Piping bag
- Kitchen torch
- Deep fryer
- Fine-mesh sieve
- Kitchen scale
- Deep-fry thermometer
- Grater
- Oven
- Stove
- Pan
- Saucepan
- Pot
- Baking sheet
- Mixing bowl
- Chef's knife
- Cutting board
- Serving bowl
- Plate
Ingredients
- 1 boneless quail
- 70g sausage
- 10g lard
- 50g bread
- 20g milk
- 20g onion
- 1kg quail or chicken bones
- 100g celery
- 100g carrots
- 100g onion
- 6L water
- 100g grape juice
- 2 potatoes
- 30g Scamorza cheese
- dash of milk
- ½ bunch of spring onion
- salt, to taste
- parmesan, to taste
- hazelnut butter, to taste
- Mizuna leaves
- black truffle (only during truffle season)
- handful of Mizuna leaves
- sprinkling of parmesan and polenta
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