Crostoni di polenta con uova
di quaglia e tartufo
Quail eggs and black truffle on polenta slices
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- 600 g (1.3 lb) fully cooked polenta
- 30 quail eggs
- 9 tablespoons extra virgin olive oil
- 1 50 g (1 3/4oz) can black truffle slices in oil
- Salt
- Time:
preparation: 20 minutes
cooking: 15 minutes - Difficulty:
easy recipe - Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)
Polenta slices with quail eggs and black truffle are an example of warm appetizers. Very tasty and easy to do.
Preheat oven to 200°C (400°F). Cut the fully cooked polenta into 15 slices.
Grease two baking pan with 1 tablespoon of olive oil. Arrange the polenta slices in the pans and bake for 3-4 minutes. Turn them upside down and bake for other 3-4 minutes.
Meanwhile fry lightly the quail eggs in the remaining olive oil on medium heat. Be careful: you need very few minutes to cook the quail eggs.
Remove the eggs from the pan with a spatula and put them on the polenta slices: two eggs per slice.
Arrange the slices of black truffle on the eggs as you can see in the photo. Spoon the eggs with the fat left in the pan.
Serve immediately.
Note
- - You can find sliced black truffles in marianofoods.com or whole black truffle to slice here. If you have truffles in oil you can use the oil for other recipes. For example you can flavour roast meat or rabbit or add this oil to mushroom sauce to toss pasta.
- - It's an easy-to-do and quick recipe for starting a dinner party. You can also serve it in a buffet.
- - You can also fry the quail eggs in the butter but in this case you increase the fat amount.
