Grilled Quail Breast Wrapped In Prosciutto With Black Trumpet Mushrooms, Baby Leeks, Pea Tendrils And Saffron Noodles Recipe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

8 baby leeks, blanched

1 teaspoon fresh thyme

2 ounces butter

Salt and pepper

2 tablespoons chives, sliced

2 tablespoons chopped shallots

1 tablespoon olive oil

2 cups flour

1 carrot, diced

4 egg yolks

8 ounces quail stock, recipe follows

4 quail breasts, boned, skinned and wrapped in prosciutto, bones reserved.

2 teaspoons salt

2 tablespoons parsley, chopped

2 sprigs fresh thyme

1 bay leaf

Quail carcasses, saved from above

1 clove garlic

1/2 cup boiling water

1/2 onion, diced

12 strips saffron flavored papparadella noodles, recipe follows

2 cups light chicken stock

2 celery stalks, diced

12 pea tendrils

4 ounces black trumpet mushrooms, cleaned

1 tablespoon saffron

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