Breaded Cashew Quails with Mango Olive Ragout

and the ground cashews turn to the other side. Fry the breaded quail pieces in olive oil and cook in the stove until done. Poach the diced mango pulp in sugar and white wine, add a few finely chopped olives and season with salt and pepper. Dice the peeled parsnips, cook with the tourned zucchini balls and the remaining olive slices in whipping cream and clear soup.

Season strongly with salt and freshly ground pepper. Arrange everything on a flat plate and garnish with a bunch of parsley.

Weissherbst Kabinett ‘dry’ from Buergstadt in Franconia.

Our tip: Zucchini are tender in taste and therefore also well suited for children.

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