Roasted Quail And Mediterranean Fregola
Ingredients for 4 portions:
Organic Quail 400gr
Fresh Thyme 6gr
Extra Virgin Olive Oil 300ml
Sea Salt 40gr
Black Pepper 8gr
Fregola (dried) 220gr
Organic Garlic 30gr
Red Onion 80gr
Green Zucchini 200gr
Yellow Zucchini 200gr
Red Bell Pepper 200gr
Pomegranate Syrup 80ml
Pomegranate Seeds 50gr
Corn Starch 30gr
Basil Leaves 8gr
Organic Lemon 1
with Executive Chef Ingo Stöneberg at The Alma Resort, Cam Ranh, Nha Trang
Preheat the oven to 180oC
Marinate the quail with thyme, salt, pepper and honey
Roast in the oven at 180oC for approximately 20 minutes
Separate the juice from the roasted quail, set aside
Boil the pasta in salted water with olive oil
Chop the garlic, onion, peppers and zucchini
Heat olive oil in a frying pan. Add garlic and onion. Sautee briefly until color changes
Add the chopped vegetables and sauté until fully cooked. Then mix with the boiled pasta.
Prepare the seasoning with salt, pepper, olive oil and fresh lemon juice. Before serving, add basil leaves and fresh thyme.
Prepare a sauce using the liquid from the roasted quail and the pomegranate syrup.
Season with salt and pepper. Adjust the flavour, then thicken with the diluted cornstarch.
Serve the sauce on the plate and place and quail beside it. Arrange the fregola pasta in a half-moon shape.
Garnish with thyme and pomegranate seeds
You can enjoy the dish at The Alma Resort, Cam Ranh, Nha Trang. VNS