Yellow pumpkin fondue, quail and coffee

Riccardo Agostini

INGREDIENTS

For 4 people

300 g of yellow pumpkin
1 quails
1 g of coffee powder
1 teaspoon of coffee paste
50 g of Casatella cheese cream
2 dl of vegetable stock
20 g of scallion
1 bay leaf
1 g of Xanthan thickener
beansprouts
pumpkin chips
extra virgin olive oil
salt
white pepper
 

 

METHOD

Cut the yellow pumpkin into thin slices and place them in a pan with a drizzle of oil, the finely chopped scallion and bay leaf. Fry gently for about 3 minutes, until the pumpkin water has almost completely evaporated. Add the vegetable stock and bring to the boil. Add salt and pepper to taste. Remove the bay leaf and blend everything finely, taking care to filter through a strainer to eliminate any lumps.

Bone the quail, starting with the breast. Divide it in half, set the breast aside with the first wing bone (the "supreme" part), forming a tulipe. Pour a little oil into a frying and start cooking the legs, frying until golden on the outside. Then add the small breast, laying it skin side down so that it turns golden. Add a little salt and complete cooking in the oven at 180° C for 3 minutes.

Dissolve the coffee paste in a large cup. When dissolved, add the thickener and whisk to achieve a dense consistency.

When everything is ready, streak a plate with the coffee cream, spoon a portion of yellow pumpkin fondue on top and place the quail breast and leg in the centre, adding a little Castella cheese cream and a fine dusting of ground coffee and finishing off with a crunchy touch of yellow pumpkin chips and beansprouts.

 

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Riccardo Agostini
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Cannelloni with roebuck and curd with onion and beer cream
A recipe presented at
IdentitÓ Milano 2009