Apple Ravioli in Quail sauce
Cooking is a real passion of mine and I love to spend time reading magazines, books or blogs which can provide me with a new inspiration or a combination I did not know. Sure, I do not have much time for it ... but as everybody else I do what I can.
This week Lory has decided to stop (or hopefully suspend) her blog (see here - in italian). I will miss it ... quite some recipes I have done lately show her influence or at least were inspired by her blog or the ingredients she so kindly posted me last year. I will miss checking on her recipe early in the morning (yes ... early like before 7am!) and getting new ideas.
So, today (and I mean it today!) I set out for making one of her recipes as a way to thank her. But I did not manage. I chose for this ravioli recipe, but I could find the Guinea Fowl! Nevertheless, I decided to still use her recipe as a base guideline and do very minor changes in order to use Quails instead. The result was truly excellent (even if quite some work as I like to de-bone myself) to the point we ate almost a double portion!
I would hope Lory would fine this version as tasty as hers ... and in the meantime: thanks Lory, wish you ll the best!
This week Lory has decided to stop (or hopefully suspend) her blog (see here - in italian). I will miss it ... quite some recipes I have done lately show her influence or at least were inspired by her blog or the ingredients she so kindly posted me last year. I will miss checking on her recipe early in the morning (yes ... early like before 7am!) and getting new ideas.
So, today (and I mean it today!) I set out for making one of her recipes as a way to thank her. But I did not manage. I chose for this ravioli recipe, but I could find the Guinea Fowl! Nevertheless, I decided to still use her recipe as a base guideline and do very minor changes in order to use Quails instead. The result was truly excellent (even if quite some work as I like to de-bone myself) to the point we ate almost a double portion!
I would hope Lory would fine this version as tasty as hers ... and in the meantime: thanks Lory, wish you ll the best!
Labels: game, main course, pasta, starter
posted by The Food Traveller at 8:53 PM
8 Comments:
Bella ricetta... complimenti :))
Le tue ricette di pasta sono tra le migliori che io abbia trovato finora in giro, e questa non fa eccezione. Ciao
ciao. molti complimenti per il blog. devo essere sincero, ma fino a questo momento (sono un pó distratto) non avevo mica capito che parlassi italiano..
ottimo questo sugo di quaglia, io tempo fa ho preparato per alcuni ospiti un sugo di pernice abbinato a dei fusili lunghi fatti in casa (un mix che provo sempre fra ingredienti british ed italiani).
Oh, ancora una cosa, se non ti spiace aggiungo il tuo link alla nostra pagina.
Saluti
Re
Tatiana - grazie
Elisabetta - Troppo gentile. MA vuo dire che ora posto un poco di ricette senza pasta :-) e vediamo come va a finire!
Re(mo) - Meglio che se dico maiale :-) Ma tu sei in Inghilterra? Questa storia del british (anche sul tuo ultimo post) mi fa pensare in questo modo.
Io ti ho linkato ... se vuoi fai lo stesso e grazie per i complimenti. E la pernice la devo ancora trovare (o melgio capire come si dice in Olandese).
ah, si mi trovo in Inghilerra da un paio di anni ormai e devo dire che dal punto di vista culinario ho avuto delle buone sorprese!
link? fatto. teniamoci in contatto!
Saluti
Remo
Certo! Io vivo abbastanza vicino (Belgio) e in passato ho vissuto a Londra.
BELLIIIIIIII!
Bravo per l'omaggio alla collega blogger che si prende una pausa.
In bocca al lupo a lei.
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