Chef Paolo Viviani, will present an extraordinary recipe well refined by the flavors of our territory.
Cook for ten hours vacuum-sealed the Quaglietta at a low temperature.
Revive it in hot oil.
Prepare a rice tart by blending it in the sweet gorgonzola cheese and giving it a cup shape.
In the meantime, sear the skin of the Quaglietta to make it crispier.
We're going to dip into the hot oil for a few seconds the egg yolk, previously marinated in corn flour for twelve hours.
Assemble your dish by positioning in the center the rice tart, which acts as a support to the thigh and chest of the
Season with the soup created by combining the sweet and spicy gorgonzola.
Finally, add the reduction obtained with sour mash, garnish with olive oil and aromatic herb.