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For the stuffing and sauce, put a saucepan on medium heat with the butter, carrot, celery, leeks and tomato; simmer for 7 minutes and sprinkle with the herbs. Take out half the quantity and keep aside for the sauce later on. Add the white bread pulp, raisins, milk and 1 MAGGI Less Salt Chicken Stock cube, continue simmering for 2 more minutes and keep ready to stuff the quails.
Prepare the quail by deboning it, starting from the backside; stuff with the prepared stuffing. Sew with a kitchen string and wrap with a cling film, dip in boiling water for 5 minutes, and then take out and refresh in ice water. Open the cling film and keep ready for roasting.
For the linguini with vegetables, cut the vegetables the same way as a lady finger cut. Dip in boiling water and refresh with ice water and keep aside. Boil the linguini pasta for 10 minutes, and then refresh and keep aside.
Boil the bone removed from the quail to make a stock, skim the impurities and add the bay leaves, black peppercorn, green cardamom and cinnamon stick. Simmer for ½ hour then strain and simmer again with the sautéed vegetables that were prepared before and the remaining 1 MAGGI Less Salt Chicken Stock cube to season and enhance the flavor. Blend and keep ready to use.
Preheat the oven at 200 °C; put the quails to roast for about 10 minutes. In the meantime, sauté the onion and garlic with the olive oil, and then add the vegetables with the sun-dried tomato slices and keep on heat for a maximum of 1 minute. After that, pass the linguini through hot water, then strain and add to the vegetables.
Reheat the sauce. Dress the vegetables linguini with the roasted quails and pour the sauce on top.
Per Portion of 300g
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