Marinated dandelion leaves
20 Min
10 Min
Serves 4

1 bowl of freshly pricked and washed dandelion leaves
juice of 1 lemon
1 clove of garlic
Chervil (or parsley)
Salt, pepper
Olive oil

4 quail eggs
1 tbsp butter
8 slices of South Tyrolean bacon (streaky)

For the curd pralines
200 g curd cheese
½ onion
½ clove of garlic
Olive oil
Salt, pepper

Cornflowers or other edible flowers for decoration
Sauté the finely chopped onion and the finely chopped garlic clove in a pan with a little olive oil until translucent. Mash the curd in a bowl with a fork, add the sautéed onion and garlic and season with salt and pepper. Roll the mixture into small pralines with moistened hands.
Wash the dandelion thoroughly and pat dry. Cut into small pieces and place in a bowl.
Finely chop the garlic clove and sprinkle over the dandelion together with the lemon juice, salt, pepper and olive oil. Add a few chervil or parsley leaves.
Fry the bacon strips in a pan until crisp. Melt the butter in a frying pan and fry the 4 quail eggs to make fried eggs. Arrange the marinated Zigori on a plate, place the curd pralines on top, as well as the fried bacon and the quail egg. Sprinkle with a little pepper and some cornflower petals and serve.

TIP: The curd pralines also taste delicious when rolled in coarsely chopped walnuts.
Recipe by: Janett Platino - Restaurant Bad Egart / Onkel Taa
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