Best Quail With Fregola And Olives Recipes

ALFREDO VIAZZI'S QUAILS HUNTER STYLE

Steps:

• Soak bread in 1/2 cup olive oil in a mixing bowl; work the oil well into the bread. Add garlic, juniper berries, salt to taste and sage leaves. Knead all ingredients into the bread. Add the brandy and mix well. Divide the mixture into 12 parts, and stuff each quail with one part. Cover the quails with a towel and leave out at room temperature for five hours.
• Take the stuffing out of quails and set the quails aside. Melt the butter in a saucepan over medium flame. Break up the bread stuffing into the butter. Cook for 5 minutes. Add the rosemary and porcini to the pan. Lower the flame and simmer, stirring with a wooden spoon. Add the porcini water and keep simmering. Add the wine and let evaporate for 8 minutes. Mix well and remove from fire. Keep warm.
• Split the quails down from the breast side, leaving them attached by the backbone. Rub the quails with a mixture of the remaining 2 tablespoons olive oil, vinegar, and salt and freshly ground pepper to taste. Heat a cast iron skillet or a griddle to very hot. Lay the birds on the griddle, open side down. Place a heavy object over them to press them down flat. Add some extra oil if necessary and cook 10 minutes. Turn the quail on their backs, replace the heavy object over them and cook another 10 minutes.
• Heat the sauce, stirring and tasting for seasoning. Arrange the quails on a serving platter and spoon the sauce over them. Serve immediately.

GRILLED MARINATED QUAIL

Steps:

• Wash and dry quail.
• Combine remaining ingredients and place in noncorrosive container large enough to hold quail. Place quail in marinade, turning to coat both sides. Cover. Refrigerate for at least 2 hours, or overnight, turning occasionally.
• To cook, heat broiler(s). Cover broiler pan with 2 layers of aluminum foil and arrange quail on foil. If you have only one broiler, you will have to cook the quail in 2 batches. Broil 2 inches from source of heat for 5 minutes on each side. Remove metal frame holding quail open and serve with polenta (see recipe).

GRILLED QUAIL, TUSCAN-STYLE

Steps:

• Start wood or charcoal fire or preheat gas grill or broiler.
• Cut along each side of the breastbone of each bird, then straight down through where thigh meets body to get 2 semi-boneless halves from each bird. (Don't worry if skin holding thigh and drumstick together separates.) Combine with all other ingredients in bowl or heavy plastic bag and stir or shake to coat. If time allows, marinate for an hour or so.
• Grill quail, turning as needed, until browned and cooked through, about 15 minutes. Serve hot or at room temperature.

QUAIL WITH FREGOLA AND OLIVES

Steps:

• Rinse the quails, pat them dry and season with salt and pepper. Heat one tablespoon of the oil over medium-high heat in a large sauté pan. Brown as many quails, skin side down, as will fit in one layer. Remove seared birds to a platter and repeat with the rest. Mix the tapenade with the remaining olive oil and spread on the uncooked side of each quail.
• Heat the stock to a simmer in a saucepan. Meanwhile, turn the heat in the sauté pan to low, add the fennel, onion and garlic and sauté until soft. Stir in the tomato paste, rosemary and olives. Stir in the fregola. Begin adding warm stock, about 1/2 cup at a time, stirring while it is absorbed, as if making risotto. After 20 to 25 minutes, the fregola should be al dente. Add any quail juices from the platter and season with salt and pepper.
• Heat oven to 400 degrees. Spoon the fregola into a large baking dish. On top of it, arrange the quails, skin side up, slightly overlapping. Bake 20 minutes.