Quail Valdostana Recipe

Inspired by Alpino Detroit

Time50m

Serves4

Sourdough, Toma Piemontese, speck, celeriac soubise

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Ingredients

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Main Ingredients

4 whole Quail

2 slices Sourdough bread

7.05 oz (200 grams) Toma Piemontese cheese

3 1/2 oz (100 grams) Speck

1 medium Celeriac

1 3/4 oz (50 grams) Butter

7/8 cup (200 ml) Milk

to taste Celtic sea salt

to taste white, green, and black pepper

2 tbs olive oil

Method

Preparation Steps

Prepare Celeriac Soubise

Peel and chop the celeriac into small cubes. In a saucepan, melt 25 grams of butter and add the celeriac. Sauté for 5 minutes until slightly softened. Add the milk and a pinch of salt, cover, and simmer for about 15 minutes until tender. Blend until smooth and adjust seasoning with salt and pepper.

Prepare the Quail

Preheat the oven to 180°C (350°F). Season the quail with salt and pepper inside and out. In a skillet, heat olive oil over medium heat. Sear the quail on all sides until golden brown, about 3-4 minutes per side.

Assemble the Dish

Layer slices of sourdough bread with speck and Toma Piemontese cheese. Place the seared quail on top of the cheese and transfer to the oven. Bake for 15-20 minutes until the quail is cooked through.

Serve

On a plate, spread a generous amount of celeriac soubise. Place the baked quail on top of the soubise and garnish with fresh herbs if desired. Serve immediately.