SPANISH MARINATED QUAIL EGGS (18 tapas)
18 quail eggs
For the dressing:
1/3 cup extra virgin olive oil
2 tablespoons Sherry vinegar
1 shallot, very finely chopped
2 tablespoons dill, chopped
1 tablespoon capers, rinsed and drained
2 tablespoons pimiento (roasted and peeled red bell pepper – Either buy it bottled or roast a pepper for 10 minutes in a 400* oven, turn it and roast another 10 minutes. Let it cool, peel it, then cut it into small dice)
diagonal slices of baguette, toasted and rubbed with garlic, to accompany
1. Generously cover eggs with cold water in a small heavy saucepan and bring just to a boil. Remove from heat and let eggs stand, covered, 5 minutes. Drain off water, then run cold water over eggs, cracking shells against side of pan. Carefully peel the eggs.
2. Mix all of the dressing ingredients in a small bowl, add the eggs, turning gently to coat them with the dressing, and place, covered, in the refrigerator for at least 2 hours.
3. Bring to room temperature and sprinkle with a little sea salt just before serving. Accompany with toothpicks for the eggs and toasts to dip in the dressing.