Description
This is my 100th recipe! As always, simple, fast and with style! Maybe the name is overly pretentious, but the ingredients are available. The idea of a recipe found in the Swiss journal "La Tavola", for which I thank him edition! So, help yourself and serve!
Ingredients
-
Mushrooms
8 piece
-
Shallots
2 piece
-
Minced meat
500 g
-
Roll
2 slice
-
Chicken egg
1 piece
-
Garlic
1 tooth
-
Parsley
1 Tbsp
-
Quail egg
8 piece
-
Bow white
4 piece
-
Sugar
4 Tbsp
-
Vinegar
100 ml
-
Vegetable oil
-
Spices
Cooking
We need the mushrooms with large caps. I have white mushrooms and Portobello.
Gently separate the legs from hats.
Hats fry on both sides in a hot frying pan with oil and putting in a refractory form, put it in the oven to reach the condition (temperature 80 degrees).
Shallots and legs mushrooms finely chop and fry alternately. To the mince add the egg, softened in milk bread, chopped parsley, garlic and enter the slightly cooled onion-mushroom mixture. All stir well.
To form small patties/meatballs and fry them well. They can also bring to the condition in the oven.
Now for the onion jam. We need a white onion, balsamic vinegar and sugar.
Onions finely cut into rings or minced, as in the photo, and mix with sugar. Onions caramelizing in a hot pan with butter until slightly Golden.
Pour in the balsamic vinegar, stir, reduce the heat. To let the liquid evaporate almost in half, not forgetting to stir. To shift into a separate bowl.
To break, one by one, the quail eggs into a small container and gently pour them on a heated pan with oil.
Assembly: on a hat to put a tablespoon of onion jam, then a cutlet and top with the egg.
Here are the layers in the cut.
On top a little salt and pepper.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.