There’s not much to such a mini-springer. So rather ne entrée, or simply make the double unit.
Surprisingly, quails are not as expensive as you think: One copy costs only about three euros at the well-stocked wild poultry partner. The recipe is easy to prepare, all you have to do is sauté the breasts briefly and the rest will be ready on the plate: For the pesto, chop a handful of basil leaves, 2 tablespoons of Parmesan and half a clove of peeled garlic as thinly as possible. With olive oil, salt and pepper in a mortar form and with the help of pestle to prepare pesto. This may take a few min until the desired consistency is reached. We need an exceptionally liquid pesto here, so maybe add oil. Park next door.
In the meantime, preheat the oven to 180 °C top-bottom heat (conveniently, also put the plates in there to warm up) and taste the chicory. If the chicory tastes bitter, soak the leaves in lukewarm water with two drops of vinegar for three or four minutes. The acetic acid extracts the bitterness from the chicory. Drain the water and blanch the chicory again in boiling hot water for 40 to 60 seconds.
Immediately rinse with cold water to stop the cooking process and drain on a clean kitchen towel or paper towel.
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