- 2 ounces butter
- 2 tablespoons chopped shallots
- 1 teaspoon fresh thyme
- 4 ounces black trumpet mushrooms, cleaned
- 8 ounces quail stock, recipe follows
- Salt and pepper
- 4 quail breasts, boned, skinned and wrapped in prosciutto, bones reserved.
- 12 strips saffron flavored papparadella noodles, recipe follows
- 2 tablespoons chives, sliced
- 2 tablespoons parsley, chopped
- 8 baby leeks, blanched
- 12 pea tendrils
In a large saute pan, heat 2 ounces butter over medium heat. Add shallots and thyme. Saute for 1 minute. Add black trumpet mushrooms and saute for 3 to 4 minutes over medium low heat. Add quail stock to the mushrooms and simmer for 2 minutes. Season with salt and pepper.
Bring large pot of water to boil for pasta. Drop pasta into salted boiling water and cook for 3 minutes.
When the pasta is cooked, drain and add to stock. Simmer for 1 minute. Add chives and parsley. Divide pasta into bowls. Pour sauce and mushrooms over pasta. Place quail breasts on pasta. Place grilled leeks on quail and top all with pea tendrils. Serve immediately.
- 1/2 cup boiling water
- 1 tablespoon saffron
- 2 cups flour
- 4 egg yolks
- 2 teaspoons salt
Bring water to boil. Steep saffron in boiling water for 30 minutes, covered. Combine sifted flour, egg yolks and salt in a mixer with dough hook attachment. Add water/saffron mixture and mix all ingredients for 10 minutes at low speed until dough is silky and elastic. If too dry, add water. If to wet add flour. Once pasta dough has been properly worked, rest for 1 hour in refrigerator. To Roll: Slice off 1 (2-inch) slice of the dough and flatten with your hand and dust with flour, if needed. With the pasta machine open to widest setting, roll pasta through. Decrease the size by 1 1/2 increments each time and continue this process until pasta is very thin. Cut into 8-inch lengths, 1-inch wide. Hold in refrigerator until ready to cook.