Quail eggs with tapenade and ‘Nduja
Leonardo Pellacani
Menù Ingredients
to taste Carasau bread
30 Quail eggs
Spray some non-stick spray in a non-stick frying pan. Wait for it to heat. Place a pastry cutter in the pan, one at a time break the quail eggs into it, and cook. Arrange the cooked eggs on a dish. Arrange the Menù tapenade in the centre and garnish with some shredded peppers.
Arrange the ‘Nduja sauce on the dish. Toast the Carasau bread in the oven and arrange it over the ‘Nduja, then garnish with some rose petals. Finally, add a sprinkling of coloured pepper.
