Quaglie Ripiene con Aglio

(Quail stuffed with Garlic)


6 Cleaned Quail (two to three quail per person)
18 Cloves Garlic - peeled
2 Cloves Garlic - chopped fine
1 Tbl. Oregano flakes - dry
1/2 Cup Olive oil - Extra virgin
Q.B.     Salt and pepper

Preparation of Quail [Optional step]

Marinate the quail in a mixture of white wine, red wine, balsamic vinegar and water in the ratio of (in cups). 2:1:.25:3.  Add three bay leaves.  Marinate for 3-4 hours. This marinade results in a quail which is tender but a bit spicy.  

Preparation of dish

Preheat the oven to 275

Stuff each quail body cavity with 3 cloves of garlic - nothing else.  

To a 2 quart mixing bowl add 1/2 cup of olive oil,  the 2 chopped cloves of the garlic, salt, pepper and the oregano.  Place each stuffed quail in this mixture, being careful to turn the bird to coat all of it with the mixture. Place each in an oven proof casserole.  As each one is dredged through the oil mixture, nest it next to the previous one placed in the casserole.  Continue this until all the quail are coated, then pour the remaining coating over the quail.  Add salt and pepper to taste and a sprinkle more of oregano. 

Bake the quail in for 1 hour then turn them over in the pan.  Bake an additional hour to an hour and a quarter.  This slow baking will result in very tender and flavorful quail, as well as in great roasted garlic.

Serve hot or warm.  Leftover Quail are great in a salad - after boning - or as a snack.  When we make this dish at home,  we make a dozen - 6 for dinner, and 6 for snacks during the next few days.

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Last updated on:03/18/00 01:29:55 PM