Preparation time: 15 minutes
Cooking time: 45 minutes
Performance: 4 to 6 servings.
“My children loved the growing quail! They used to fight for their little thighs because they always had the most meat,” says Nonna Teresa about her quail cooked in a delicious sauce with the hunter. In general, this dish is made with chicken, but the quail is an excellent alternative because its dark meat harmonizes well with the rich flavors of the sauce.
2 pounds (908 g) of quail, about 6 small birds
Salt to taste
Black pepper, to taste.
3 tablespoons (45 ml) of extra-virgin olive oil
2 cloves of garlic, cut in half
1/4 cup (60 ml) of cognac
2 tablespoons (30 ml) of grappa
1/4 cup (60 ml) of dry white wine, such as Pinot Grigio
10 ounces (280 g) of cremini mushrooms, sliced
1 medium onion, cut in half moons
2 cups (300 g) of cherry tomatoes, cut in half
1/4 cup (16 g) fresh chopped parsley
1/2 cup (120 ml) of vegetable broth
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