Roast Quail Stuffed with Pate and served in a Pastry Crust

Recommened wine pairing: Tenuta di Castiglioni

Serves: 6-8 as main course
Chef: Donatella Zampoli

8 quails
1 onion, finely chopped
1/2 cup butter
1/2 cup extra virgin olive oil
2 glasses of brandy
Salt and pepper
Truffle oil
1 medium sized truffle (preferably white)
3/4 lb chicken liver pate
3/4 lb puff pastry
3 egg yolks
3 oz parmesan cheese

Clean the quail carefully. Saute the finely chopped onion in the olive oil and butter. When golden, add the quail and brown on both sides over a high flame. Add the brandy, salt and pepper as desired. Let the sauce thicken and then remove the quail from the flame.

To the chicken liver pate add 2 egg yolks, the grated parmesan cheese, 2-3 teaspoons of truffle oil and the fresh truffle cut into small pieces. Stuff the quail with this mixture.

Prepare 16 circles of puff pastry with a diameter of approximately 5 inches. Place the quail on the first 8 circles and cover them with the remaining 8 circles, making sure that the edges are perfectly joined together. Brush all over with the remaining egg yolk.

Cook the quail in a preheated oven at 425 degrees for about 20-30 minutes.