Menu January 2020

Menu January 2020

Main Course: Uova di quaglia (1) al tartufo

(= Quail Eggs with Truffle)

Recommended wine: Barriccato

Uova di quaglia (1) al tartufo Ingredients for 2 people: 12 quail eggs (6 per person) 2 tbsp extra virgin olive oil black truffle (quantity – according to taste) salt and pepper

The procedure for opening quail eggs is very different from that used for hens’ eggs. Take a pair of, sharp, scissors, hold the egg so that the wider part is upwards, tap it delicately with the flat part of the scissors then, with the tip of the blades, cut into the shell 5 mm below the highest point, cut right round and remove the top. Don’t worry, it’s much easier that it sounds! Each time you open an egg, put it back into its container so that it remains upright. When all the eggs have been opened, pour the oil into a heavy-bottomed frying pan, put it over a medium heat and, when the oil is hot, place the eggs in it leaving a little space between them. Season with salt and pepper, without over doing it because quail eggs are very flavoursome. Cook for about 2 minutes, taking care that the eggs don’t stick to the bottom of the frying pan. When a golden crust starts to form around the edge of the whites, remove the frying pan from the heat, delicately “slide” the eggs onto a plate and pour in a little bit of oil from the pan. Use a “mandoline” slicer to distribute a few flakes of truffle on top of the eggs, serve nice and hot and… buon appetito!

(1) Quail eggs can be used like hens’ eggs but they are lighter, more delicate and have a lower cholesterol content, while they have different nutritional properties as well as being an important food for those who suffer from pollen allergy.

Main Course: Capocollo in padella con rosmarino e pepe rosa

(= Pan Cooked Pork with Rosemary and Pink Pepper)

Recommended wine: Barriccato

Capocollo in padella con rosmarino e pepe rosa Ingredients for 4 people: 8 slices of rather fatty pork (we use a cut called “Capocollo”, which is pork neck/shoulder) not too thickly sliced 4 sprigs of rosemary 8 tbsp extra virgin olive oil 3 tsp pink peppercorns salt and pepper

Flatten the slices of meat slightly on a chopping board, using a meat mallet; then place them in a heavy-bottomed frying pan with the olive oil, season with salt and pepper and put the pan on the stove. Cook for about 5 minutes, or until the meat is golden brown on the bottom; turn the slices over, season with salt and pepper, and cook them on the other side for the same length of time.

Break the sprigs of rosemary up and add them on top of the meat, then crush the pink peppercorns with the meat mallet, or the flat of a knife, and add them to the pan as well. Cook for another few moments to allow the flavours to mingle; arrange the slices of meat on a serving dish and pour over them the juices that have formed in the pan. Serve straight away – nice and hot – and buon appetito!