Martino Scarpa, chef at Osteria ai do Campanili in Cavallino-Treporti, shows us how he prepares his recipe 'Quail and red prawns' with the Combi combi oven. The quail legs are vacuum-cooked in a steam oven at 64° for one hour, the quail breasts at 59° for 40 minutes, the red prawns at 200°.
© 1989-
