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Nonostante le modeste dimensioni, infatti, la quaglia è sempre stata nella massima considerazione dei cuochi. Fa fede il celebre Bartolomeo Scappi che nel Cinquecento aveva in repertorio delle “quaglie tramezzate con libre otto di salciccia, arrostite allo spiedo, servite con melangole tagliate sopra”.
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Ristorante Villa Maria Luigia, Collecchio (Parma)The name Collecchio evokes images of the Woods of Carrega and of villeggiatura (staying at a summer house) in the days of Duchess Maria Luigia. At a distance of only about six miles from Parma - with all that this implies in terms of art and culture - the Ceci family who has run this establishment for three generations offers dishes of the great Parma tradition, as well as innovative recipes that enhance the products of a region of unparalleled culinary richness. Great ambience, with a summer terrace overlooking the villa’s age-old park. Tourist informationVia D. Galaverna, 28 Collecchio Telephone: 0521.805489 Fax: 0521.805711 villamarialuigia@iol.it Typical recipe:“Risotto con quaglia farcita” (Stuffed quail risotto)The quail is the smallest bird of the Phasianidae family. Quails are a terricolous species, and the fluttering of wings in taking off would suggest they are not particularly good fliers; instead, unlike other members of the same family, these birds can withstand long migrations from the eastern steppes to the African savanna, in flocks so numerous that they have always been a source of wonder. In a famous episode from the Bible, the Jews wandering in the desert prayed the Lord for meat, and at once they saw the sky darkened by millions of quails. Unfortunately, such events have become very rare in Italy: thus, the animals used to supply the kitchen are raised rather than hunted. Despite their small size, quails have always been held in high regard by chefs: in the 16th century, the celebrated Bartolomeo Scappi listed among his recipes “Quails stuffed with eight pounds of sausage, roasted on the spit and served with cut bitter oranges on top”. In less opulent style but still within the ancient local tradition, quail risotto is likely to have been part of the menu back in the days of Maria Luigia of Austria, Duchess of Parma, when the court moved to the Woods of Carrega for the summer. Ingredients for 4 servings: 300 g Vialone Nano rice 3 quails 1 sausage 50 g chicken livers 50 g bread crumbs 50 g grated Parmigiano Reggiano cheese 3 slices of pancetta (Italian bacon) 1 egg 1⁄2 onion Tomato concentrate 1⁄2 glass white wine Meat stock Sherry and Marsala wine 6 sage leaves Butter Preparation: Prepare the stuffing first. Mince the onion, sauté it in a little oil, then add the broken up sausage and the chicken livers; when all the ingredients are browned, pour in white wine, sprinkle with salt, add ha
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