10 quail eggs (1.7 kg)
1/4 cup of butter
2 tablespoons of olive oil
100g of smoked bacon, diced
4 cloves of garlic, minced
1 large onion, chopped
2 sprigs of rosemary
1 cup of dry white wine (240ml)
6 tomato puree, seeds removed
2 cups of chicken broth (480ml)
6 whole eggs
500g of long pasta (fettuccine)
Salt to taste
Parmesan cheese, grated to taste
10 quail eggs (1.7 kg)
1/4 cup of butter
2 tablespoons of olive oil
100g of smoked bacon, diced
4 cloves of garlic, minced
1 large onion, chopped
2 sprigs of rosemary
1 cup of dry white wine (240ml)
6 tomato puree, seeds removed
2 cups of chicken broth (480ml)
6 whole eggs
500g of long pasta (fettuccine)
Salt to taste
Parmesan cheese, grated to taste
Place the quail eggs in a saucepan with butter, olive oil, smoked bacon, garlic, and onion
Bring to high heat
Brown well and season, stirring occasionally, until the eggs start to caramelize
Add the rosemary and wine and cook until the liquid evaporates
Add the tomato puree, cover, and reduce heat
Cook for 40 minutes or until the quail eggs are tender
Remove from heat
Let cool and shred the cooked quail egg meat. Reserve
Bring a saucepan with chicken broth to a boil
Carefully add the whole eggs, one at a time
Once cooked, remove with a skimmer and reserve
Add more chicken broth to the pan to increase the sauce
Check seasoning
Cook pasta in boiling salted water until al dente
Drain and mix with quail egg sauce and halved hard-boiled eggs
Serve immediately with Parmesan cheese.
