Nicola Civetta's Quaglie Giardiniere (Quail Gardener's Style)
Published November 24, 1981
- Total Time
- 45 minutes
- Rating
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Ingredients
8 quail
Coarse salt and freshly ground pepper to taste
½ cup extra virgin olive oil
1 carrot, chopped
½ pound fresh peas
1 zucchini, chopped
6 mushrooms, chopped
2 shallots, minced
4 tablespoons butter
½ cup dry red wine
1 cup beef broth
2 slices foie gras
Nutritional analysis per serving (4 servings)
21 grams carbs; 239 milligrams cholesterol; 1015 calories; 39 grams monosaturated fat; 10 grams polyunsaturated fat; 23 grams saturated fat; 78 grams fat; 5 grams fiber; 1293 milligrams sodium; 53 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Season the quail inside and out with salt and pepper and truss them.
- Step 2
In a large frying pan, lightly saute the birds in the oil until they are golden brown, turning them to be sure they are done on all sides. Remove and keep warm.
- Step 3
Add the carrots and peas and cook for 5 to 10 minutes. Add the zucchini and mushrooms and cook an additional five minutes.
- Step 4
In a separate pan saute the shallots in the butter. Add the wine and the beef broth and reduce to a cup. Add the vegetables and quail. Simmer 10 minutes, uncovered. Stir in the foie gras and mix well.
Private Notes