Italian Recipes: Cooking Traditional “Cucina Italiana” Foods: Drowned Quail

The final result of this recipe will be so tender that the taste will please your mouth and fill joy in your heart!’

Quails are actually grown in the farms, sometimes the Quails were hunted in the wild, you can try this recipe with Wild Birds, too.

 

 

 Ingredients: (6 persons)

six Quails

1 liter (34 ounces or 1/4 of gallon) of Tomato Sauce

few Leaves of Sage – few Leaves of Laurel

60 grams (2 ounces) of Dried Mushroom (heads of “Porcini” are the best!)

one fist of Pine-Cones

half glass of Extra Virgin Olive Oil – Marine Salt

half glass of White Wine – one glass of Red Wine “Barolo” is the best for this recipe

two cloves of “Scallion” – 100 grams (3 and half ounces) of  “Prosciutto Crudo” (or Pancetta: you don’t have? make it! see my Videos!!!)

2 spoons of “Onion & Carrot Mix” – 2 spoons of “Garlic & Parsley Mix”

the aforementioned “Mix” are in category “Preparations – Sauces”

 

 

 start reviving the dried Mushrooms in to a bowl with warm water

 

 

 

 

 

 

 

 

 

 

 

 after 10-15 minutes the Mushrooms are soft & ready 

 

 

 

 

 

 

 

 

 

 

 

 squeeze the water off the Mushrooms

 

 

 

 

 

 

 

 

 

 

 

 squeeze well, we don’t want water make the boiling oil to jump to our face!

keep the Mushrooms water apart

 

 

 

 

 

 

 

 

 

 chop the Mushrooms small

 

 

 

 

 

 

 

 

 

Italian Recipes: Cooking Traditional “Cucina Italiana” Foods: Drowned Quail

 

 

 

 Meanwhile you have burnt the residuals of feathers from the Quail, here I use one of my instruments, you can simply use the fire of your kitchen hot top (category “Preparations – Get Rid of Chicken Feathers”)

 

 

 

 

 

 

 

 

 

 

 

 cut off the ending part of the Quail wings

 

 

 

 

 

 

 

 

 

 

 

 cut also the tail off

 

 

 

 

 

 

 

 

 

 

 

 and eventually the last part of the leg: see the pictures

 

 

 

 

 

 

 

 

 

 

 

 we are going to discard this part, I use it to make a good soup for my dogs: they simply love it!

 

 

 

 

 

 

 

 

 

 

 

wash the Quails under running water

 

 

 

 

 

 

 

 

 

 

 

 

  check if there is any residual to be discarded inside: pay particular attention to the plastic labels applied through the skin 

 

 

 

 

 

 

 

 

 

 

 

 wash well where you burnt the residuals of feathers

 

 

 

 

 

 

 

 Italian Recipes: Cooking Traditional “Cucina Italiana” Foods: Drowned Quail

 

 

 

 

 let’s go back to our Mushrooms let’s make a good soffritto….

 

 

 

 

 

 

 

 

 

 

 

 

 start “soffritto” adding two spoons of chopped Onion and Carrots to boiling Extra Virgin Olive Oil (half glass)

 

 

 

 

 

 

 

 

 

 

 cut “Prosciutto Crudo” (or Pancetta Salata) in small cubes

 

 

 

 

 

 

 

 

 

 

 

 

 add to the “Soffritto”

 

 

 

 

 

 

 

 

 

 

 

 

 add the Scallion, too, after you chopped or sliced it!

if you don’t have Scallion doesn’t matter: use a small Onion instead!

 

 

 

 

 

 

 

 

 

 

 now you add one spoon of chopped Garlic & Parsley

 

 

 

 

 

 

 

 

 

 

 

 stir well and let the Vegetables to fade

 

 

 

 

 

 

 

 

 

 

it’s time to add the Mushrooms 

 

 

 

 

 

 

 

  Italian Recipes: Cooking Traditional “Cucina Italiana” Foods: Drowned Quail

 

 

 

 

 clean the Sage Leaves from their stems (discard the stems)

 

 

 

 

 

 

 

 

 

 

 

 

 cut the Sage Leaves in tiny pieces

 

 

 

 

 

 

 

 

 

 

 

 

 add to your “Soffritto”

 

 

 

 

 

 

 

 

 

 

 

 

 

drop down the  Pine-Cones

 

 

 

 

 

 

 

 

 

 

 

 

 stir and add the Laurel Leaves

 

 

 

 

 

 

 

 

 

 

 

 

 add the Mushroom Water: pay attention to avoid residual from Mushroom to drop in your “Soffritto” (find my kindle book “soffritto” in Amazon.com) !

 

 

 

 

 

 

 

   Italian Recipes: Cooking Traditional “Cucina Italiana” Foods: Drowned Quail

 

 

 

 add the Tomato Sauce

 

 

 

 

 

 

 

 

 

 

 

 

 

 mix well with a wooden stirrer

 

 

 

 

 

 

 

 

 

 

 

 two-three pinches of Marine Salt are needed here!

 

 

 

 

 

 

 

 

 

 

 

 

 add the White Wine (half glass)

 

 

 

 

 

 

 

 

   Italian Recipes: Cooking Traditional “Cucina Italiana” Foods: Drowned Quail

 

 

 

 

 drown the Quails….

 

 

 

 

 

 

 

 

 

 

 

 

 …well under the Sauce…. if you need more sauce simply add more Tomato Sauce or White Wine or more  of both!

 

 

 

 

 

 

 

 

 

 

 

 

 move the Quail: in order to let the sauce to go everywhere

 

 

 

 

 

 

 

 

 

 

 

 

 now you can cover with a lid and wait…

 

 

 

 

 

 

 

 

 

 

 

 

 let cook for 10-15 minutes, after that open and move again the Quails, stir the sauce and….

 

 

 

 

 

 

 

 Italian Recipes: Cooking Traditional “Cucina Italiana” Foods: Drowned Quail

 

 

 

 

 ….add the Red Wine (one glass): if “Barolo” it’s better !!! eh, eh, eh !!! “Barolo” will “boost” your fire!

 

 

 

 

 

 

 

 

 

 

 

 move the Quails so the wine goes everywhere  

 

 

 

 

 

 

 

 

 

 

 

 

 and then…

 

 

 

 

 

 

 

 

 

 

 

 

 …after you made the Quails happy drowned in to the Red Wine…

 

 

 

 

 

 

 

 

 

 

 

 

 cover with a lid…

 

 

 

 

 

 

 

 

 

 

 

 

 

 and let cook for other 10-15 minutes covered

 

 

 

 

 

 

 

 Italian Recipes: Cooking Traditional “Cucina Italiana” Foods: Drowned Quail

 

 

 

 

 after that time open and check, stir and move…try a bit with a small spoon to check the salinity: add more Marine Salt if needed!

The Quails must be cooked already: you should check with a fork if the meat is tender. By the way usually you cook few hours before the meal time, then you will warm up again to make this dish ready, so the Quail will cook a little bit more…

 

 

 

 

 

 

 

 

 

 seat one Quail in each plate, or half if you cut in the middle, garnish with the sauce…it is so tender, tasty and so good…………..

 

 

 

 

 

 

 

 Italian Recipes: Cooking Traditional “Cucina Italiana” Foods: Drowned Quail