Roasted quail

Roasted quail

Quaglie arrosto

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
8 quail, cleaned and oven-ready
flour, for dusting
50g butter
50ml olive oil
1 large onion, finely chopped
100ml dry vernaccia or other dry white wine
100ml Chicken stock
1 rosemary sprig
6 sage leaves
salt
pepper
nutmeg, freshly grated

Method

  1. Preheat the oven to 190°C. Dust the quail with flour. Heat the butter and olive oil in a heavy-based pan and brown the quail for about 30 seconds on each side. Transfer to a roasting pan. Add the onion to the frying pan and fry, stirring, over a medium heat until softened, then add to the quail.
  2. Pour the wine and stock over the quail and add the rosemary, sage, and some salt and pepper. Cook in the preheated oven for 20 minutes, then transfer the quail to a warm dish and set aside.
  3. Discard the herbs and pass the cooking liquor through a sieve into a pan. Reheat, add a little nutmeg and check the seasoning. Pour over the quail and serve.
  4. Sardinians would eat just bread with this, but you may prefer to serve it with a green salad or some peas and broad beans tossed in butter with a little grated pecorino cheese.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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