Quail eggs with vegetable cream and pink pepper, the perfect starter for Easter lunch.
Surprise your guests with this elegant appetizer enriched by quail eggs and pink pepper.
Discover the recipe! The Elegant and Quick Appetizer for the Easter brunch.
This refined vegetarian recipe or an elegant first course that will impress your guests, this velvety cream is the perfect choice.
The secret of this recipe lies in the contrast between the sweetness of the creamy base and the pronounced saltiness of Pecorino Romano, all enhanced by quail eggs and the aromatic touch of pink pepper.

Recipes chosen for you:

Cost: Affordable
Preparation time: 10 Minutes
Cooking time: 15 Minutes
Portions: 4
Cooking methods: Boiling
Cuisine: Italian
Seasonality: All seasons, Easter

338.44 Kcal

calories per serving

Info Close

Energy 338.44 (Kcal)
Carbohydrates 24.59 (g) of which sugars 2.77 (g)
Proteins 15.74 (g)
Fat 20.77 (g) of which saturated 5.85 (g)of which unsaturated 3.62 (g)
Fibers 4.77 (g)
Sodium 899.20 (mg)

Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients — Quail Eggs with Vegetable Cream

Let’s go shopping

4 1/2 cups broccoli florets
2 2/3 cups potatoes (or celeriac if you're diabetic)
8 quail eggs (hard-boiled)
1/2 cup (grated) Pecorino Romano
to taste pink peppercorns (whole)
3 tbsp extra virgin olive oil
to taste salt
1 clove garlic
to taste chopped parsley

Quail eggs with vegetable cream

Tools

We’ll need

1 Saucepan
2 Pots
1 Immersion blender

Steps

Procedure: The secret to bright green — Separate cooking

Start by thoroughly washing the vegetables. Cut the broccoli into florets.
and cut the potatoes into cubes.
Boil them in separate pots: this allows you to manage the different cooking times and preserve the distinct flavors.
Thermal shock: To keep the broccoli a bright green (essential for a gourmet presentation), drain the broccoli and immediately plunge it into ice water. This stops cooking and locks in the chlorophyll.
The aromatic mix: Once the potatoes and broccoli are drained, combine them in the blender.
Add a pinch of garlic, fresh parsley and a generous handful of Pecorino Romano.
Blend until you obtain a smooth, velvety cream. If necessary, add a ladle of the potato cooking water to adjust the density.
Meanwhile, prepare the hard-boiled quail eggs.
Quail eggs should boil for 4 minutes. Immerse them in already-boiling water and, once the time has passed, transfer them to ice water to stop the cooking and make peeling easier.
Plating: Pour a generous ladle of the mixture into a wide bowl.
Place the hard-boiled quail eggs in the center (halved or whole) and finish the plate by scattering pink peppercorns here and there, which will give a spicy-citrusy note.
Here are other plating ideas