Quail, porcini and chestnut involtini recipe

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Created by Danny Russo

1 comments

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Cuisine: Italian

Ingredients

For the Quail
8 quails, deboned and butterflied
50mL extra virgin olive oil

For the stuffing
1 cup dried porcini (soaked in water), roughly chopped
8 chestnuts, peeled and chopped
400g chicken mince
2 sprigs picked thyme
40g grated parmesan cheese
1 lemon, zest grated
40g breadcrumbs
salt and pepper
butchers string for assembling

For the garnish
4 whole fresh porcini mushrooms, sliced
1 tbsp parsley, chopped
30mL olive oil, for frying

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Preparation

Make the stuffing first as time allows the flavour to develop. Place all the ingredients for the filing in a mixing bowl and mix thoroughly.

Place the totally deboned quail skin side down on a board and season well. Place enough stuffing in the middle of the bird then roll and tuck. Then tie with butchers string to hold the bird together so the filling doesn’t come out.

In a fry pan on medium heat, colour the quail and transfer to a roasting tray and roast in a preheated oven at 180ºC for approx 10 to 15 minutes.

In the same frypan, sauté the sliced porcini mushrooms, add the chopped parsley just before serving. To assemble the plate, plate the mushrooms loosely on the plate with the quail sitting on top. Drizzle with virgin olive oil.

If you enjoyed this Quail, porcini and chestnut involtini recipe then browse more Italian recipes, meat recipes and our most popular hainanese chicken rice recipe.

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Comments (1)

28 May 2010 04:38 AEST

PeterFlint

Great show and website, thanks. Any chance of adding the recipe for that great looking, and no doubt great tasting, jus.

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