Quail is one of those dishes we don’t cook enough at home. This traditional family recipe is a lovely place to start.
Quaglie in Umido combines tender quail with pancetta, sage, rosemary and a little garlic, gently braised in white wine. Let it simmer slowly as the aromas fill the kitchen.
Serve with grilled polenta to soak up the sauce, a crisp radicchio salad, and a glass of JOSEPH Angel Gully Shiraz for maximum enjoyment!
Ingredients
- 6 quail
- 6 slices pancetta or bacon
- 4 sage sprigs
- 8 rosemary sprigs
- 1 garlic clove, cut into thin slivers
- 2 tablespoons JOSEPH Cold Pressed Extra Virgin Olive Oil
- Salt and freshly ground black pepper
- ½ cup La Biondina white wine, plus extra wine or water as needed
- Radicchio salad, to serve
- Grilled polenta, to serve
Method
1. Prepare the quail
Pat the quail dry with paper towel to remove excess moisture.
Place a slice of pancetta or bacon, a few sage leaves, a small sprig of rosemary and a thin sliver of garlic inside each bird. Reserve the remaining herbs for the pan.
2. Brown the birds
Heat the JOSEPH Cold Pressed Extra Virgin Olive Oil in a large saucepan over medium-high heat.
Add the quail and brown them quickly on all sides. Season with salt and freshly ground black pepper.
3. Braise gently
Scatter the remaining sage and rosemary over the quail, then pour in the white wine.
Cover with a lid and reduce the heat to low. Cook gently for about 30 minutes, until the quail are tender and cooked through.
Check occasionally, adding a little extra white wine or water as needed to keep the pan from drying out.
4. Serve
Serve the quail with their pan juices, grilled polenta and a crisp radicchio salad.
Pour a glass of JOSEPH Angel Gully Shiraz alongside – this rich, layered red is an excellent match for the savoury flavours of the quail, pancetta and herbs. Buon appetito!
