Espressa Pavese soup with saffron pasta timbale
Soup Gently fry the roughly chopped vegetables in a pan, add the quail bones and the chicken stock, bring to the boil and skim. Lower the heat and leave to cook for about 3 hours. Filter and keep...
Ingredients
- 500.0 g chicken stock
- 300.0 g quail
- 1.0 whole carrot
- 1.0 whole onion
- 3.0 whole celery
- 320.0 g pastum
- 120.0 g butter
- 100.0 g grana padano
- 1.5 whole water
- 10.0 ml white wine vinegar
- 2.0 g saffron
- 4.0 whole quail egg
- 300.0 g water
- 10.0 g white vinegar
- 20.0 g fennel
- 2.0 g maldon
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