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Roasted Quail And Mediterranean Fregola

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Ingredients for 4 portions:

Organic Quail                       400gr

Fresh Thyme                        6gr

Extra Virgin Olive Oil           300ml

Sea Salt                               40gr

Black Pepper                       8gr

Honey                                 20ml

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

Method:

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.

Assembly:

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