500g of ground beef
1 tablespoon of grated lemon zest
1 egg, lightly beaten
Salt and black pepper to taste
16 cooked quail eggs
3 tablespoons of olive oil
For the sauce
3 tablespoons of olive oil
1 onion, cut into rings
4 red bell peppers, seeded and cut into pieces
1 cup of chicken broth
1 tablespoon of all-purpose flour
1/2 cup of heavy cream
1/2 teaspoon of fresh thyme
Salt to taste
Fresh thyme for garnish
500g of ground beef
1 tablespoon of grated lemon zest
1 egg, lightly beaten
Salt and black pepper to taste
16 cooked quail eggs
3 tablespoons of olive oil
For the sauce
3 tablespoons of olive oil
1 onion, cut into rings
4 red bell peppers, seeded and cut into pieces
1 cup of chicken broth
1 tablespoon of all-purpose flour
1/2 cup of heavy cream
1/2 teaspoon of fresh thyme
Salt to taste
Fresh thyme for garnish
In a bowl, mix the ground beef, lemon zest, egg, salt, and black pepper
Take a small portion of the meat mixture in your palm, place a quail egg in the center, and shape into a peanut
Repeat the process until all ingredients are used up
Heat olive oil in a skillet, then fry the peanuts until golden brown
Prepare the sauce
In a pan, heat olive oil and sauté onion and bell peppers for 10 minutes or until tender
Transfer to blender, add chicken broth, flour, and blend
Strain through a sieve and return to pan
Let it simmer, stirring occasionally, until thickened
Add heavy cream and thyme
Mix well and season with salt
Pour the sauce into a serving dish, add the peanuts, garnish with fresh thyme, and serve.
