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Mezze maniche del bosco

Ingredients for 4:

- 280 gr. No half-sleeved striped Voiello
122 - 200 gr. mixed mushrooms (button mushrooms, chanterelles, oyster)
- 200 gr. of pioppini
- 2 small quail
- 2 tablespoons chopped hazelnuts
- 4 hearts dandelion
- 20 ml.
red wine vinegar - 2 cloves garlic
-
leek - 1 fresh chilli
- 1 small carrot
- parsley
-
bay - rosemary
- 50 ml.
dry white wine - salt
- pepper
-
grated cheese - extra virgin olive

Preparation: Cut the quail in half lengthwise and rinse them under running water and put them in a container with a marinade of water, vinegar and a clove of garlic, cover the saucepan and let stand in refrigerator for at least 1 hours.
After this period, remove the quail from marinade and rinse under running water.
Brown quail in a pan with a drizzle of extra virgin olive oil and leek into slices, add salt, pepper, rosemary and a bay leaf, sprinkle with white wine, then lay the quail on a baking sheet and blanket finish cooking in the oven.
Remove from oven and let it cool quail, spolpatele, eliminating skin and bones, chop the meat with a knife and put it in a container along with a portion of the cooking quails.

As for the mushrooms I used all fresh mushrooms. Clean, wash and dice the mushrooms being careful to separate the mushrooms from the fungi pioppini.
Heat up a pan with extra virgin olive oil, a clove of garlic, chopped parsley, crushed red pepper, and chopped carrot, just the oil is hot add the mushrooms, and after ten add pioppini minutes, cook, and only at the end of cooking add the salt.

Wash and chop the hearts of dandelion.
Mezze Maniche
Cook in boiling salted water, drain it al dente, toss them with the sauce of mushrooms and quail sauce, add the chopped hazelnuts and chopped dandelion, mix well and serve with grated pecorino cheese to taste.

Suggested Wine: Arneis Langhe Doc

With this recipe I participate in: One year " Ammodomio " of March.