Quail Humita
Argentine chef Germán Martitegui shares a quail humita from his cookbook "Tegui."
- WORDS BY: Germán Martitegui
- PUBLISHED: February 19, 2021
- PHOTOGRAPHY BY: Marcelo Setton
“Quail is often considered to be a French ingredient but I wanted to bring it back to Argentina. Codorniz, Humita (Quail, Humita) is inspired by pastel de novia, a dish originating in Tucumán province made from chicken, merengue and humita that’s traditionally served at weddings. It’s one of the original Tegui dishes that dates back to the early days when I didn’t have a tasting menu. Diners have enjoyed it from the very beginning, which is why it had to go into Tegui the book.” — Germán Martitegui
Germán Martitegui’s cookbook Tegui is published with Editorial Catapulta and will soon be available on Amazon Spain or in bookstores across Argentina and Spain.
INGREDIENTS
Humita
- kernels removed from 10 ears of corn
- 150 g white corn
- 140 g red bell pepper
- 130 g red onion
- 3 g of garlic
- 400 cc milk
- 800 cc cream
- 200 g of spring onion
- 8 g cilantro
- 8 g basil
- 3-2 g cumin
- 1 g crushed garlic
- 30 cc corn oil
- salt and pepper to taste
Quail
- 10 small, deboned quails
- melted butter for basting
- humita
Serves 10
PREPARATION
- For the Humita: Slice the onion, bell pepper, garlic and spring onions into brunoise cuts. Cook the vegetables in a saucepan with the corn oil. In a second saucepan, cook the loose corn with the il and cream until they are tender. Take off the heat and process. In a third saucepan with water, cook the white corn until it reaches a creamy texture.
- For the Humita (cont.): Add the processed corn to the vegetable mix. Add the white corn, cilantro, basil, salt, ground garlic, cumin and pepper and cook for a few more minutes. Leave to cool.
- For the Quail: Stuff the quails with the humita and truss them up. Baste them with the melted butter. Cook them in the oven preheated to 210ºC for 12 minutes. When they are ready to be served, remove trussing string.
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