And for Reyes' food? As Mayra said yesterday in her Pumpkin Velouté, now we are looking for special meals to eat as a family, but a little lighter, after the excesses of the Christmas. So I decided to prepare this starter so easy but so rich and colorful. I really like pesto sauce, also, it goes great with eggs, but of course, if you don't like it or are in a hurry, you can add mayonnaise or buy a pesto sauce directly from the supermarket. Enjoy it!

La salsa pesto it keeps very well in the fridge in a tightly closed jar and is always covered in oil (1 month), so you can use it little by little, but always make sure that you pour a splash of oil back into the jar so that it remains always well covered. With pasta and pizzas, it's delicious.

Quail eggs with pesto sauce

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Pesto is a versatile recipe that we can use with pasta, pizzas or to make this delicious appetizer.

Irene Arcas

Recipe type: snacks
Rations: 6

Cooking time: 15M
Total time: 15M

Ingredients

12 quail eggs
800 gr of water
a splash of vinegar
80 g basil leaves
50 g parmesan cheese
30 g pecorino cheese (optional)
30 g pine nuts
1 garlic clove
1 teaspoon salt
150 g extra virgin olive oil

Music

Add the water and vinegar to the glass, place the basket with the quail eggs inside, cover and program 13 minutes, speed 2, varoma temperature. Depending on the temperature of the water when you put it in (cold, weather or hot) it will take more or less to reach varoma temperature. So as an indication I tell you that quail eggs, as they are tiny, are cooked in 4 minutes at Varoma temperature. For this reason, the 13 minutes that I tell you are indicative, so check that once the varoma light has illuminated, tell that they are 4 or 5 minutes.
We immediately remove the basket (with the help of the spatula and being careful not to burn ourselves with the steam that comes out of the glass) and put the eggs in a container with cold water.
Peeling them is very simple: just like normal eggs, we crack them a little and we remove the shell starting from the base, the widest part of the egg. We pass them through water once peeled to remove any remaining peel, let them drain and reserve.
We wash the basil leaves and drain them very well. We put them in the glass together with the cheeses, the pine nuts and the garlic clove. We program 20 seconds, speed 7. With the spatula, we lower the remains of the lid and the inside of the glass towards the blades.
Add the olive oil and salt and emulsify by programming 20 seconds, speed 7. Reserve.
We split the eggs lengthwise in half and place them on a tray. We pour the pesto sauce on top.

ThermoRecetas

Quail eggs with pesto sauce