Boneless quail stuffed with panettone - Renato Rizzardi
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Skillet
- Saucepan
- Stove
- Aluminum foil
- Oven
- Pastry cutter
- Grill pan
- Blender
- Kitchen scale
- Plate
- Serving platter
- Spatula
- Tongs
Ingredients
- 1 quail
- 30 g sausage pulp
- 30 g Loison fig panettone cake
- 2 boiled chestnuts
- 2 prunes
- 1 diced apple clove
- Salt
- pepper
- Olive oil
- Sprouts and edible flowers
- 50 g pumpkin
- 20 g onion
- Vegetable stock to taste
- 2 ripe figs
- 30 g sugar
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