Square spaghetti with quail sauce

Square spaghetti with quail sauce

Ciriole con ragu di quaglie

By
From
Pasta
Serves
4
Photographer
Laura Edwards

This is perhaps the gentlest ragu of them all and also the shortest in cooking time due to the tenderness of the meat. Ciriole is an Umbrian/ Tuscan pasta, which is available dried, made with egg, but also fresh. It is made on the chitarra, a tool made of many wires stretched on a wooden box resembling a guitar. The wires are positioned next to each other, the fresh pasta sheet is laid on the wires and by pressing with a rolling pin, the pasta is cut into long square strands, all at the same time. The square shape offers the palate a completely different eating sensation from other pasta.

Ingredients

Quantity Ingredient
400g ciriole pasta, fresh or dried
60g parmesan, freshly grated
salt and pepper, to taste

Sauce

Quantity Ingredient
60ml olive oil
4 large quails, cleaned, keep the giblets
4 medium shallots, peeled and very finely sliced
100ml dry white wine
400g cherry tomatoes, halved
2 tablespoons tomato paste, diluted with a little water
A pinch freshly grated nutmeg
2 tablespoons finely chopped fresh flat-leaf parsley, plus extra for serving

Method

  1. Heat the oil in a large saucepan, add the cleaned quails and their giblets, and brown all over. Add the shallots and fry them until tender, about 5 minutes. Add the wine and let the alcohol evaporate for 2 minutes, stirring while cooking. Add the cherry tomatoes and the diluted tomato paste. Cook uncovered on a medium heat for 35 minutes until the tomatoes start to dissolve, stirring occasionally. Add the nutmeg. Remove the birds and bone them completely, returning the chopped meat and giblets to the sauce. Add the parsley and taste for salt and pepper.
  2. Cook the pasta in plenty of boiling salted water for 8–10 minutes or until al dente if dried, and 4–5 minutes if fresh. Drain, mix with part of the sauce, then divide between warmed plates. Add more sauce and sprinkle with the grated Parmesan and a little extra chopped parsley.

Alternatives

  • You could use bigoli instead of the ciriole, and you could replace the quail with a pheasant, duck or any wild bird.
Tags:
Antonio
Carluccio
pasta
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