18 Jun Taleggio-Risotto Raviolo, Quail Breast and Ragout

Weekend Special: June 19-21, 2015

Inspiration

Inspiration

This week Chef Luisa Silvia found herself intrigued by some of the output coming from annual competitions organized by famous Italian chefs. Specifically, the way in which these culinarians have been reinventing some of Italy’s most classic preparations for the modern sensibility.

Old Word elegance meets New World glamour, she thought. Hmm…

Thus this weekend’s special was (re)born.

Recipe

Recipe

Petto di quaglia e il suo ragout su raviolo di risotto al fondente di cipolla begins with raviolo. This yolk-rich pasta is filled with a creamy red-onion-and-Taleggio risotto. It’s topped with a partially deboned quail stuffed with a savory melange of veal, proscuitto, Parmigiano, porcini, and summer truffles. Finally drizzled with a piquant quail reduction.