Spicy Quail Eggs

Preparation:

Preparation: Boil the quail eggs, shell them, cut them in half. Wash the lettuce well, dry it carefully, cut it into very thin strips, arrange it on a serving plate creating a sort of small meadow. On top distribute the half quail eggs divided four by four and arranged like flower petals. Gently incorporate the whipped cream into the mayonnaise, dilute it with the orange juice filtered through a sieve, season with white pepper and adjust the salt. Transfer it to a gravy boat and serve it with the salad. Accompanying wines: Soave DOC, Colli Amerini Malvasia DOC, Castel Del Monte Pinot Bianco DOC