Quail and fungi salad

Quail and fungi salad

Insalata di funghi e quaglie

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
4 large quail, prepared for cooking
6 tablespoons extra virgin olive oil
salt
pepper
2 thick slices parma ham, cut into strips
200g oyster mushrooms
300g mixed salad leaves
1/2 lemon, juiced

Method

  1. Preheat the oven to 200°C.
  2. Brush the quail with some of the olive oil, then season the birds inside and out with salt and pepper. Roast in the preheated oven for 16–18 minutes. Leave to cool a little. Then, while still warm, carve the meat off the bones, legs and thighs.
  3. Pour the rest of the olive oil in to a pan and fry the Parma ham briefly, then add the mushrooms. Stir-fry for 6–7 minutes. Add the quail pieces to warm through.
  4. Arrange the salad leaves on plates. Add the lemon juice to the quail, fungi, ham and oil, then season to taste. Arrange this mixture over the salad. Serve warm, accompanied by grissini, tarallucci (round savoury biscuits), or toasted crostini.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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