Tartlet with anchovy cream with lemon, garlic and parsley, quail eggs

#InTheKitchenWithZarotti

Preparation

Cook the quail eggs for 3 minutes after boiling begins, cool them in cold water and then peel. Fill the tartlet shells with a teaspoon of mayonnaise, a dab of anchovy cream with lemon, garlic and parsley and half a quail egg.

To serve

Decorate with fresh sprouts.