For 4 people
Soup 500 g of chicken stock 300 g of quail bones 1 carrot 1 onion 3 sticks of celery
Pasta timbale 320 g of dry pasta 120 g of unsalted butter 100 g of grated Grana Padano 1.5 l of hot salted water 10 ml of white wine vinegar 2 g of saffron pistils fine salt
Quail eggs 4 quail eggs 300 g of water 10 g of white vinegar fine salt
Garnish 20 g of thinly sliced fennel 2 g of Maldon salt Extra virgin olive oil
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 warm.
Pasta timbale Heat the pasta in a pan, add the saffron and then add the salted water a little at a time, and cook. Take off the heat and stir in the butter, Grana Padano and vinegar, adding salt to taste. Leave the pasta compact and divide it between 4 buttered moulds, pressing gently with a spoon. Keep warm.
Quail eggs Bring the water to the boil in a pan, add the vinegar and use a spoon to create a whirl. Pour in the quail eggs (shelled) one by one, lower the heat and cook for about 2 minutes. Use a pasta spoon to scoop out the eggs and stop cooking by immersing them in water and ice.
Garnish Turn out the pasta timbale, placing a quail egg on top, with the fennel dressed with a little extra virgin oil. End with the Maldon salt and serve with the hot stock.
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