Quail stuffed with sausage and fennel, served on kabocha squash, porcini mushrooms, fingerling potatoes and Balsamic Vinegar of Modena PGI reduction.

• Quail

• Mild sausage

• Fennel

• Pumpkin

• Porcini mushrooms

• Potatoes

• Balsamic Vinegar of Modena PGI

• Olive Oil

• Salt

• Pepper

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PROCEDURE: 

• Semi-bone the quail

• Stuff it with mild sausage and fennel

• Over-roast it

• Preheat the oven to 400 F with the grill in the center.

• Cut squash in half, remove seeds and cut into thin wedges.

• Drizzle the squash with olive oil and sprinkle the slices with salt and pepper.

• Place in oven to bake for 30 minutes until they're slightly crunchy on the outside and fluffy and soft on the inside.

• Place the kombucha squash, roasted porcini mushrooms and fingerling potatoes on the plate.

• On top, add the stuffed quail and drizzle with Balsamic Vinegar of Modena PGI. Add a few decorative sprouts.