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Umbria — contemporary restaurant interpretation of the traditional quaglia e lenticchie Techniques

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Umbria — contemporary restaurant interpretation of the traditional quaglia e lenticchie
Spuma di Lenticchie di Castelluccio con Quaglia
Umbria — contemporary restaurant interpretation of the traditional quaglia e lenticchie
Contemporary Umbrian preparation: a silky foam (spuma) of Castelluccio di Norcia lentil purée serving as the base for pan-roasted quail (quaglia). The lentils are cooked fully, then blended and passed through a fine sieve, enriched with butter and a small amount of cream, and aerated with a hand blender into a foam consistency. The quail is pan-roasted briefly (8 minutes) with sage and garlic. The foam is spooned into warm bowls, the quail placed above, and the pan jus drizzled over. This is a restaurant refinement of the traditional quail-and-lentils combination.
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