Preparation Time30 minsCooked Time15 minsTotal Time 45 mins
INGREDIENTS
 4 Almagro aubergines
 8 Quail drumsticks
 2 Las Pedroñeras garlic cloves
 2 glasses of Pedro Ximenez wine
 1 cup brandy
 20 ml extra virgin olive oil
 Sal Maldon
METHOD
1

Drain the aubergines of the dressing and remove the stems. Open down the middle and take a spoonful of the flesh out. We will stuff this later.

2

Chop the aubergine flesh well.

3

Sear the quail drumsticks in a frying pan over a medium heat. Add the finely chopped garlic (without burning) and when they are golden, add the brandy and flambé.

4

When the flame goes out, add the wine. Remove the drumsticks from the heat and debone whilst reducing the sauce.

5

Stuff the aubergines with the chopped aubergine flesh and the drumsticks and cover with the reduced sauce.

6

Decorate with red pepper. Finish by adding few flakes of Sal Maldon.

Category

 

Ingredients

INGREDIENTS
 4 Almagro aubergines
 8 Quail drumsticks
 2 Las Pedroñeras garlic cloves
 2 glasses of Pedro Ximenez wine
 1 cup brandy
 20 ml extra virgin olive oil
 Sal Maldon

Directions

METHOD
1

Drain the aubergines of the dressing and remove the stems. Open down the middle and take a spoonful of the flesh out. We will stuff this later.

2

Chop the aubergine flesh well.

3

Sear the quail drumsticks in a frying pan over a medium heat. Add the finely chopped garlic (without burning) and when they are golden, add the brandy and flambé.

4

When the flame goes out, add the wine. Remove the drumsticks from the heat and debone whilst reducing the sauce.

5

Stuff the aubergines with the chopped aubergine flesh and the drumsticks and cover with the reduced sauce.

6

Decorate with red pepper. Finish by adding few flakes of Sal Maldon.

Almagro Aubergines with Quail Sauce

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