Strammes Little Mice
Italian-style finger food featuring thin ciabatta slices topped with quail eggs and Bresaola for a low-fat, low-calorie option.
Ingredients
- 12 slices of whole‑grain ciabatta (about 1 cm thick)
- 3 tbsp olive oil
- 30 g Butter
- 12 quail eggs
- 6 sprigs Basil
- 12 slices Bresaola (or Bündner meat)
- 100 g young Pecorino cheese
- Pepper
- Sea salt
Instructions
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1.
Place the bread slices on a baking sheet and brush them with olive oil. Bake in a preheated oven at 200 °C (fan: 180 °C, gas: level 3) on the middle rack for 7–8 minutes until golden brown.
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2.
Meanwhile, melt the butter in a pan over low heat and remove from the stove. Carefully crack the quail eggs into the pan.
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3.
Return the pan to the stove and cook the eggs over medium heat for about 3 minutes to achieve fried eggs. Wash, dry, and tear basil leaves into small pieces.
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4.
Remove the bread from the oven. Top each slice with one Bresaola slice and one fried quail egg. Sprinkle Pecorino cheese on top. Season with coarse pepper, sea salt, and basil leaves before serving.
