Beef stew with quail eggs
Instructions
Blend in the mixer the flour with the grated cheese, herbs, 100 g butter, half a deciliter of cold water and salt until you have a smooth paste.
Let rest in refrigerator for 30 minutes, wrapped in a piece of plastic wrap for food.
Heat in a saucepan 2 tablespoons oil, add the mushrooms, carrots, cut into small pieces and cook on medium flame for about 15 minutes.
Add salt, add sherry, keepn and blank.
Hard boil the quail eggs for 3 minutes after boiling, Peel and cut them in half.
Finely chop the shallot and put it in a pan with the pepper and the vinegar.
Let it evaporate until the liquid reduces by half, remove the pepper and, off the heat, add the egg yolks and the remaining butter.
Beat with a whisk until the sauce thickens, add salt and let cool.
Flatten the dough into a thin sheet, cut twelve 6 cm squares of side length and covered twelve round stencils 4 centimeters in diameter.
Stuff them with mushrooms, disponeteci over half a quail egg and cover with the prepared sauce.
Bake in pre-heated oven at 200 degrees for about 25 minutes and serve immediately.
Ingredients and dosing for 6 persons
- 250 g of flour
- 140 g of butter
- 40 g of grana
- 20 g of mixed herbs
- 300 g of frozen mushrooms
- 2 egg yolks
- 6 quail eggs
- 2 tablespoons of wine vinegar
- 1 shallot
- 1 carrot
- 4 grains of black pepper
- 1 tablespoon of sherry
- Nutmeg
- Olive oil
- Salt