Quaglie Ripiene con Olive e Porcini
We know this is not a Quail, but we could not find an image of one.
(Quail Stuffed with Olives and Porcini Mushrooms)
4 Quail - cleaned 12-15 Lg. Olives - Black salt cured 3 Lg. Green onions - whites & green from one onion 1/2 Cup Pancetta - diced fine 1 Cup Porcini mushrooms - dry: Soak for one hour before using 8 Slices Pancetta 1/2 Cup Olive oil Q.B. Salt and pepper
Marinate the quail for 6-8 hours (or overnight in refrigerator) in a mixture of red wine, the juice of one lemon, 2 bay leaves, 10-15 juniper berries and 1/4 cup of Balsamic vinegar. Mix well and add just enough water to cover the quail. The exact proportions are not critical, as long as there is more wine than water.
Pit the olives. This is easiest accomplished by pressing each olive between your fingers on a cutting board. The pit will slip out easily. Scoop the mushrooms out of the water, and squeeze them until as much water as possible is removed. Chop the mushrooms, olives, onions, porcini as finely as possible. Mix well adding 2-3 tablespoons of olive oil. Add pepper to taste. Do not add salt if the olives used were salt cured. Set aside. [Note: There should be more stuffing than necessary for the 4 quail - see below]
Remove the quail from the marinade and dry inside and out. Stuff each quail with the olive mixture, then wrap each quail with the pancetta. Tie the legs together with a piece of string. Place in a heavy casserole pan just large enough for the quail. Cook at 350° for 35 minutes, turn the oven to 450 and cook an additional 10 minutes. Remove and serve.
The quail can be served with potatoes roasted in the same pan. Parboil the potatoes for 10 minutes. Cut them into quarters and put in a mixing bowl with olive oil and 3 to 4 tablespoons of the quail stuffing. Add olive oil and mix well. If desired, peel and quarter two yellow onions, and add them to the potato stuffing mix. In this case, add an additional cup of the stuffing to the mix.
Last updated on:06/03/99 12:50:57 AM