FOGLIE DI RAVANELLO
A product normally discarded is any time as nutritious and palatable as Spinach, Silverbeet or Chard
20 g Butter
20 ml Extra Virgin Olive Oil
1 Small Onion (Finely Chopped)
2 Cloves of Garlic (Finely Chopped) – Optional
1 Fresh Chilli (Finely chopped) – Optional
Radish Leaves, including stems (Washed and coarsely chopped)
Put Butter, Oil, Onion and Garlic in a pan and fry over low heat until onion is soft and sweet. Ad Chilli and Radish Leaves and cook until leaves are just soft – not too long.
QUAGLIE CON SALVIA E PANCETTA
Quail with Sage and Pancetta
40 g Butter
40 ml Extra Virgin Olive Oil
1 Onion (Finely Chopped)
4 Cloves of Garlic (Finely Chopped)
100 g Pancetta (Diced)
1 Cup of Good White Wine
20 Sage Leaves
2 Litres Chicken or Quail Stock
1 Capsicum (Cleaned and cut into strips)
1 Ripe Tomato (Cut onto cubes)
Put Butter, Oil, Onion and Garlic in a pan and fry over low heat until onion is soft and sweet (about 15 minutes). Turn the heat to high and ad the Pancetta and Quails. Brown Quails on both sides and ad Salt and Pepper to taste. Ad the wine and cook until wine has evaporated then turn to medium heat and ad the Sage. Cook for 5 minutes then ad 1 Litre of stock and simmer for 15 minutes. Ad Capsicum and Tomato and simmer until quails are well soft. Keep adding stock to keep it well moist. Quails must be turned and basted with the sauce frequently.
Serve with Polenta !!