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

Ingredients: 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

Directions: 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.