San Marino Quenelles
A Taste of San Marino: The History Behind Quenelles
San Marino, an enclaved microstate surrounded by northeastern Italy, is known for its breathtaking vistas and rich cultural traditions. Among its many culinary delights are San Marino Quenelles, a dish that represents a blend of Italian and local flavors. These delicate dumplings have a storied history, with their origins tracing back to the incorporation of French techniques into Italian cooking. Traditionally, quenelles were prepared for special occasions, highlighting the fusion of elegance and simplicity.
Ingredients
- Chicken Breast - 500g, skinless and boneless
- Milk - 200ml
- Bread Crumbs - 50g
- Eggs - 2 large
- Butter - 100g
- Flour - 50g
- Nutmeg - a pinch
- Black Pepper - freshly ground, to taste
- Salt - to taste
- Cream - 100ml
- Parmesan Cheese - 50g, grated
- Bay Leaf - 1
- Thyme - fresh sprigs for garnish
Preparation
Step 1: Preparing the Chicken Mixture
Start by poaching the chicken breast in water with a pinch of salt and a bay leaf. Cook until the chicken is tender and fully cooked. Remove from the water and let it cool. Once cooled, finely chop or grind the chicken using a food processor, ensuring a smooth consistency.
Step 2: Creating the Panade
In a saucepan, melt butter over medium heat. Add flour to form a roux, stirring continuously until it turns a light golden color. Gradually add milk, stirring constantly to avoid lumps. Cook until the mixture thickens to form a panade. Remove from heat and let it cool slightly.
Step 3: Mixing the Ingredients
In a large bowl, combine the chicken mixture with the panade. Add bread crumbs, eggs, a pinch of nutmeg, black pepper, and salt to taste. Mix thoroughly until all the ingredients are well incorporated and the batter is smooth.
Cooking Process
Step 1: Shaping the Quenelles
Using two spoons, shape the mixture into oval quenelles. Ensure they are uniform in size for even cooking. Set them on a tray as you mold them.
Step 2: Poaching the Quenelles
Bring a large pot of salted water to a gentle simmer (link: cooking timer). Poach the quenelles in small batches to prevent them from sticking together. Once they float to the surface, cook for an additional 4-5 minutes. Remove with a slotted spoon and set aside.
Step 3: Baking with Cream and Cheese
Preheat your oven to 180°C (350°F). Place the poached quenelles in a baking dish. Pour cream over them and sprinkle generously with Parmesan cheese. Bake for 15-20 minutes until the top is golden brown and bubbling.
Serving and Enjoying
Garnish the baked quenelles with fresh thyme sprigs before serving. San Marino Quenelles can be enjoyed as a main course accompanied by a fresh green salad or as a luxurious appetizer. Pair them with a crisp white wine to complement the creamy and savory flavors of the dish.