instructions In a saute pan add olive oil and add sliced chorizo until fat has rendered. Add onion and seeded and peeled tomatoes and simmer for 10 minutes. Set aside.
step 2
ingredients 6 Quail Eggs Baguette
instructions Put quail eggs in immersion circulator at 63 degrees Celsius. Freeze bread and slice very thin.
step 3
ingredients Beluga Caviar
instructions In a small pan add some olive oil and add bread until crisp. Served quail eggs with tomato stew, crispy bread and top it off with caviar.
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