Ingredients for 4 persons:
- Quails - 4 pc
- truffle - 0,05 kg
- onion - 0,10 kg
- root parsley 0,10 kg
- garlic - 1 garlic
- clove olive oil - 0,05 l
- red wine - 0,20
- karst bacon - 0,10 kg
- salt, pepper
- flour
(in which we are going to roll the quails)
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Preparation:
Quails cut in 4 parts, good sprinkle with salt and sprinkle with pepper. Before roasting roll in flour and surplus of flour shake off. Karst bacon cut in small pieces dices. Vegetables chop up. Put olive oil in a dish in which you're going to roast the quails. When the quails get gold-rosy colour, take them out. Continue to fry bacon and vegetables. When the bacon gets rosy, pour red wine and add previously fried pieces of quails. As necessary pour 1 dl water and braise another 20 minutes. Take out the quails after that. Strain and mix the sauce. If necessary put the quails into the sauce and braise until they become soft. Sauce supposes to become thick. Sprinkle truffles grated in thin sheets before serving. With this dish you can serve mashed potatoes or polenta with Parmesan.
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Ingredients for 4 persons:
- truffle - 0, 12 kg
- rabbit - 1,20 kg
- onion - 0,20 kg
- carrot - 0,20 kg
- root celery - 0,07 kg
- root parsley - 0, 07 kg
- karst bacon - 0,10 kg
- thyme - finger grip
- fresh tomato - 0,10 kg
- olive oil - 0,15 l
- white wine - 0,20 l
- flour, pepper, salt, soup or water |
Preparation:
Slice up the rabbit in small pieces, spice, roll in flour and fry in oil until it looks rosy. Add bacon cut in dices and chopped vegetables, until it fades. Pour over soup or water, afterwards pour wine and braise about 45 minutes to 1 hour. Take out pieces of meat, strain sauce, spice and if necessary cook a little more. Put pieces of rabbit into the sauce and let it boil. Grate truffle before serving. Serve with bread dumpling or potato croquettes.
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Ingredients for 4 persons:
- 400 g ravioli
- 2 dcl cream
- 40 g grated Parmesan
- 80 g butter
- 80 g truffles and button mushrooms
- white truffle-flavoured olive oil |
Preparation:
Melt butter, cream, grated Parmesan, truffles and button mushrooms in a saucepan. Add boiled ravioli to the blend and boil everything on low flame.
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