Ingredients: (4 servings)

0.15 l. PDO Jerez vinegar

0.75 kg Huétor Tájar asparagus

0.50 kg cabbage

0.75 kg carrots

015 l white wine

0.20 l PDO Priego de Córdoba virgin olive oil

0.25 kg onion

0.20 kg white leek

3 cloves of garlic

2 bay leaves

2 cloves

1.5 l chicken stock

8 quails


Preparing the pickled:

Prepare a mirepoix (diced vegetables) using half of the carrots, the onion, garlic, leeks, bay leaves, and cloves. Cook on low, sautéing with olive oil until it starts to turn golden. Then, add the cleaned and seasoned quail, skewered through the thigh.

After two minutes, add the wine. Three minutes later, add the Jerez vinegar, letting it simmer for another three minutes, before adding the chicken stock. Cook until the quail is tender.

Preparing the salad:

Peel the rest of the carrots and julienne with the cabbage.

Cook the asparagus al dente and sauté with a little olive oil together with the carrots and cabbage. Lastly, add the julienne cut quail thigh meat.


Take some broth from the pickled and reduce it. Next, add the beef stock and cook on low for five minutes.

In a dish, place the carrots, cabbage, asparagus, and quail thigh, and top with the four half quail breasts, without skin or bones.

Garnish with asparagus and pickled cucumber in Jerez vinegar, dress with warm sauce, and drizzle with olive oil.

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