Quail with lentils

Quail with lentils

Ingredients


Lentils red 50g
Quail 1 piece
Cherry tomatoes 2 pieces
1 clove garlic
Bacon 20 g
Parmesan cheese 10 g
Butter 10 g
Red semi-sweet wine 30 ml
Olive oil 1 tablespoon
Rosemary 2 stalks
2 stalks of thyme
Green basil 5 g
Salt to taste
Ground black pepper to taste


Instruction:

1. gutted quail thoroughly wash and leave on a paper napkin. Finely chop the strips of bacon crosswise, crush a clove of garlic with a knife. Tomatoes Pilati knead tolkushkoy and fresh cut in half. Red lentils, rinsed in a sieve.
2. In a heated pan to splash some of the oil, put a sprig of rosemary. Fry the quail on all sides until golden brown – four to five minutes. Season with salt and pepper. Move the bird on a baking sheet lined with paper, and ten minutes to send in the oven, preheated to 200 degrees. Excess oil and grease soaked paper towel.
3. While the quail in the oven, heat the olive oil in a skillet, fry for a minute there, stirring constantly, garlic, thyme and bacon, add the lentils and cook for half a minute. Pour the wine, stir, throw a couple of sliced ​​basil leaves, cherry tomatoes and then turn over.
4. Send the skillet tomatoes Pilate, and remove the garlic and thyme. Hold the pan on the heat for a few minutes, stirring the contents. Pepper. When lentils reach the stage of al dente, remove from heat and add a cube of butter, and after its melting – grated parmesan. Salt is not necessary – it is responsible for the bacon.
5. Use cooking rings gently put the lentils on a plate and top – baked quail halves, cut along. Garnish the dish with thyme, rosemary and basil. For color, you can add a bit of pesto and chips from the skins of tomatoes.

Quail with lentils. Recipe: http://wonderdump.com/quail-with-lentils/

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