Quail legs with Grapes & Grappa

Quail legs with Grapes & Grappa

ricetta quaglia alla grappa


Dish: second course

Difficulty: easy

People: 2

Time: prep 30′ + cooking time 30′

10 quail legs
2 handfuls white grapes
½ cup Futura12
½ tsp dried thyme or herbs
a handful fresh cilantro chopped
1 tbsp unsalted butter
garlic powder
a tiny pinch of caster sugar
olive oil
step 1 quaglia con grappa

STEP 1: Transfer the quail legs, 2 tablespoons of olive oil and the dried herbs to a mixing bowl. Season with pepper and salt. Stir the quail legs well until they are coated on all sides with the seasoned olive oil. Put the bowl in the fridge for 30 minutes to marinate.

STEP 2: Pour a good splash of olive oil in a large non-stick frying pan and place it over medium-high heat. Once the oil is hot, add the quail legs. Fry the legs on one side for 4 to 5 minutes until golden. Then turn them over and lower the heat. Bake the legs for another 4 to 5 minutes.

step 3 quaglia con grappa

STEP 3: Transfer them to a clean plate. Don’t wipe the pan clean but leave the flavourful oil and browned bits in it for the sauce. Add a fresh splash of olive oil to the pan together with the grapes (deseed them first if necessary). Season with a pinch of pepper, salt and a tiny pinch of garlic powder.

step 4 quaglia con grappa

STEP 4: Stir the grapes and let them simmer in the Futura12 for about 5 minutes until the grappa has reduced by half. Then add the unsalted butter to the pan together with the chopped cilantro and the caster sugar. Stir well. Check the seasoning and add extra pepper, salt or sugar to taste.

step 5 quaglia con grappa

STEP 5: Add the baked quail legs back to the pan and take it off the heat. Let the legs warm through in the sauce for another 3 to 4 minutes. Then scoop the quail with grapes onto deep plates. Drizzle with the remaining sauce. Serve hot.

LADY D Glazed Bundt Cake

LADY D Glazed Bundt Cake


Dish: dessert

Level: easy

Serves: 8

Time: prep 25′ + cook 50′


3 cups flour
1 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1 cup unsalted butter
1 2/3 cups sugar
4 eggs
2 tsp pure vanilla extract
2 tbs LADY D Intense Orange
zest of 3 oranges
juice from 2 oranges
3/4 cup buttermilk

Step 1: Preheat the oven to 350° F. Lightly grease the inside of a 10 inch bundt pan. Set aside.

Step 2: Whisk the flour, baking powder, baking soda, and salt together in a bowl; set aside. Cream together butter and sugar in a separate large bowl; beat in the eggs and the vanilla. Stir in the orange zest and LADY D Intense Orange. Add the buttermilk. Add the flour mixture while whisking gently. Pour the mixture into the prepared bundt pan.

Step 3: Bake in the preheated oven until a toothpick or small knife inserted in the crown comes out clean, about 50 minutes. Remove from pan and move to a cooling rack.

Step 4: Whisk together sugar, 2 tsp of orange juice and vanilla until the sugar dissolves. Gently drizzle the mixture over the bundt.

Step 5: Allow the bundt to cool completely before serving.

Storica Nera panna cotta with caramel sauce

Storica Nera panna cotta with caramel sauce


Dish: dessert

Level: easy

Serves: 6

Time: 35′

300 ml thickened cream
1 cup milk
1/2 cup caster sugar
1 vanilla bean, split, seeds scraped
2 tbs powdered gelatine
1/4 cup Storica Nera

1/3 cup caster sugar
2 tbs Storica Nera

Step 1: Place cream, milk, sugar and vanilla pod and seeds in a small pan over medium heat, stirring to dissolve sugar. Bring to just below boiling point, then remove from heat. Stand for 15 minutes to infuse.

Step 2: Meanwhile, place 2 tbs cold water in a small saucepan and sprinkle in gelatine. Stand for 5 minutes, then heat gently over low heat, stirring, for 1-2 minutes until clear. Stir into cream mixture.

Step 3: Strain the mixture into a jug and stir in Storica Nera. Pour into six 1/2 cup individual jelly or dariole moulds, cover and chill for at least 4 hours or until set.

Step 4: For Storica Nera caramel, place sugar and 1 1/2 tbs cold water in a small saucepan over low heat until sugar has dissolved. Increase heat to medium-high and boil rapidly, without stirring, for 3-4 minutes until a rich caramel. Remove from heat and plunge the base of the pan into a large bowl of iced water. Add Storica Nera and another 11/2 tbs cold water to the caramel (be careful as it will splutter). Return the pan to low heat and cook, stirring occasionally, for 5-6 minutes until smooth. Allow to cool slightly, then pour into a small jug, cover and set aside until needed, but do not refrigerate.

Step 5: To serve, dip moulds in warm water, turn out onto plates and drizzle with caramel sauce.