Quaglia alla Griglialta
Grilled quail with roasted chestnut sauce, wild arugula, aged Parmigiano and shaved white truffles on top
Pinch of nutmeg
1 bunch Wild Arugula
2 Cups Cream
1/2 oz. Virgin Oil
Salt and Pepper to Taste
1 Bunch Thyme
Shaved Parmigiano cheese to Taste
The quail is semi boneless and marinated with thyme and olive oil over night. The Quail is seasoned with sea salt and cracked pepper and then grilled on the mesquite charcoal burning grill.
The chestnuts are roasted in the wood burning oven. Then they are simmered with cream and purred with sea salt, white pepper, and nutmeg.
Wild arugula is dressed with organic extra virgin olive oil and mixed gently with shaved Parmigiano cheese.
The greens are placed in the middle of the plate with the Quail on top. Then the chestnut sauce gets spooned around the plate. The finishing touch is to shave the white truffle on top of the quail.
1265 Battery Street
(located in Levi's Plaza)
San Francisco, CA 94111
About Marc Schoenfield, Executive Chef Il Fornaio:
Originally from New York City where I started my cooking career. Only to be lured out to San Francisco about 12 years ago by its local farms and amazing wines. My most recent positions include being the Executive Chef at the Red Herring and opening Medjool restaurant as the Executive Chef. For the past 3 and a half years I have been with Il Fornaio, where I am now the Chef Partner. Italian food too me is a presentation of great ingredients and letting the flavors stand for themselves. To much of "this and that" can be over whelming to the palette and distract your taste buds from experiencing the star ingredients.