Category Archives: Recipes – Eggs – Quail

Peperoni Soffritti con le Uove (Sweet Peppers)

2014-02-26 - Peperoni

This is peperoni preserve time and I have been asked what to do with “Peperoni Sott’Olio” other than serve it as anti pasto – here is but one recipe. It could also be used in any recipe that calls for capsicum, or you can make a fresh panini with your preserved capsicum, fresh tomato and strong cheese or salami and a fresh bread roll just out of the oven.

Fry your preserved peperoni in some of the oil used to preserve it in for a few minutes until soft. Ad  some chopped peeled and deseeded fresh tomato. When the tomato and peperoni are both soft pour on two slightly beaten eggs (eight eggs if you use quail eggs), add salt and pepper, and cook very briefly until just set. Sprinkle with a bit of grated Parmigiano Cheese. Serve immediately with that bread that just came out of the oven – Breakfast fit for a King (and Queen).

The only problem is that the peperoni in the photo is not from my garden and I am still trying to grow it successfully in Dunedin – maybe next year!

Zabaglione

A very quick desert that is not only healthy but also delicious. I always weigh out all the ingredients before the guests arrive and then after everybody finished their meal, quickly make the Zabaglione. If your guests can watch you from the table, it makes an interesting  conversation topic, especially when using Quail eggs. This recipe is enough for 4 polite dinner guest. If you are at all greedy, double it !

Zabaglione 

4 chicken egg yolks or 16 quail egg yolks. Keep the egg whites for other things like an egg white frittata for lunch 

65g castor sugar

120g Marsala (sherry is also good)

savoiardi biscuits (lady finger biscuits will do but only just)

Mix four chicken egg yolks and castor sugar in a double boiler. Over the boiling water, whisk the egg and sugar until all the sugar is  dissolved and the mix is pale yellow and thick. Slowly add the Marsala  while whisking continuously over the boiling water. Whisk until the zabaglione almost doubles in volume and thickens to such an extent that it will hold it’s shape in a spoon – this may take up to ten minutes. In the mean time place some savoiardi biscuits in a serving glasses  pour in the zabaglione and serve immediately.  Use an electric beater if you are not great at whisking.

2014-02-05 - Zabaione

The problem is always what to do with all the egg whites after the grandchildren became tired of meringue and amaretti. Eating a wonderful egg white fritata the following morning solves this problem.

Frittata Bianca (egg white frittata)

2014-02-07 - Fritata Bianco

Since we have a lot of potatoes and I am determined to eat them all (;-) ) I used some in this frittata . Egg white fritata is very tasty, high protein, and low fat. Making it with Quail Eggs ads that extra dimension.

Frittata Bianca

6 egg whites

1 teaspoon finely chopped rosemary

1 clove garlic finely chopped (optional)

1 small potato sliced very thinly

1/2 teaspoon butter

Use a non stick pan. Melt the butter, add the garlic and rosemary. When the garlic has softened, add the potatoes in one layer. They can slightly overlap, but the idea is to brown and crisp a few bits. Pour the egg whites over the potato, no need to whisk them beforehand. Cook over a slow heat until the whites become opaque on the bottom but are still runny on top. Finish the frittata under the grill.  Serve with fresh bread for breakfast or add a salad for lunch.

How do you tell if a egg is Bad?

How to Tell if an Egg is BadPlace the egg into a bowl of cold water. The water level should be about 2 times higher than the egg.Fresh eggs will sink to the bottom of the bowl and probably lie on their sides. Slightly older eggs (about one week) will lie on the bottom but bob slightly.

If the egg balances on its smallest tip, with the large tip reaching for the top, it’s probably close to three weeks old. Eggs that float at the surface are bad and should not be consumed.

Starter platter with quick tasty raw broad bean spread

2013-12-15 13.30.56

Raw Broad bean spread (can also be used as pasta sauce), pickled quail eggs and home made focaccia bread to start the meal. Great to nibble at while the barbecue gets going. I have already posted the recipe for the pickled eggs. The recipe for the spread is based on one of Marcella Hazan’s dishes from the region of Liguria in Italy:

Broadbean Spread (Maro)

about 200 g beans out of the pod and skinned

2 tablespoons of grated Romano cheese. Pecorino will also do

1/2 teaspoon very finely chopped garlic

4 tablespoons best quality extra virgin olive oil. I use a few more because I live olive oil

7 large mint leaves

fresh ground black pepper

1 tablespoon fresh squeezed lemon juice

Put all the ingredients in to the blender and process to a creamy consistency. Taste and add salt if needed. Should you use Romano cheese you may not need salt at all.

To serve spread thickly on strips of toast or fresh bread, use as a nutritious dip for biscuits and chips, or put a few spoon fulls on fresh cooked hot pasta.