Cooking time: 15 min - Preparation time: 5 min - Serves: 2
Ingredients
2 quails
12 oak leaves
10 radishes
20 yellow zucchini slices
Green bell pepper
Fresh onions
Preparation:
1. Cut your quails into "crapaudine" shapes so that you can lay them flat on your Kokko.
2. Cook the quails on the hot Kokko for 7 minutes on each side.
3. Place your quails in a dish and cover with aluminum foil for 5 minutes.
4. For the fresh salad, slice the bell pepper, zucchini and onion and arrange on plates with the oak leaves, radishes and vinaigrette. Serve the quails with the fresh salad.
Tip: For a gourmet touch, prepare a vinaigrette with freshly chopped chives and a little fresh garlic.
