Teresa's Quaglie Ripiene (stuffed qualis) Posted on 10 Apr 10:59 , 0 comments


Mangia! Mangia!'s own highly respected cook and owner of All'antico  shares her Easter dish currently being served at her trattoria leading up to Easter. The filling adds an interesting texture and taste to the distinctive quail experience.

Quaglie Ripiene

Serves 6

6 whole quail

1 onion, finely chopped
1 clove garlic, finely chopped
100g pancetta, cut into fine batons
1/2 cup parsley, finely chopped
2 tabs fresh sage, finely chopped
!/2 cup pumpkin seeds
1/2 cup sunflower seeds
2 tabs currants

Extra virgin olive oil
1/2 cup white wine

Clean and wash quail removing insides and neck if still attached. Pat dry and place in an oiled baking tray.

For the filling:
In a frypan add 1 tabs olive oil and on gentle heat, cook onion and garlic until fragrant and translucent.
Add pancetta, parsley and sage and cook for a further 1 minute until pancetta lightly browned.
Then add seeds and currants salt and pepper to taste and set aside to cool.

Fill each prepared quail with a tablespoon of the filling and replace in baking tray.
Drizzle with olive oil and pour over white wine, season with salt and pepper and cover with foil. Place in a preheated 180 degree oven and cook for 40-45 minutes or until cooked.

Remove from oven and serve hot.

This is delicious accompanied by some rosemary roasted potatoes and braised red cabbage.