Wednesday, July 11, 2007

QUAGLIE E POMODORI


I just made this recipe up: I had some quail so seasoned them and wrapped them in pancetta into which I tucked a few fresh sage leaves. I drizzled over some olive oil, chucked in some white wine and roasted them. I roasted the tomatoes separately, having topped them with herbs and balsamic vinegar. If I'd had some grapes, I'd have tossed them through the warm oil from the quail at the last minute and served them as a garnish, with pinenuts. I'll remember to get some next time!

9 comments:

Anonymous said...

Tasty, tasty. What a cook.

marymaryquitecontrary said...

If I am every in Sicily, I will be inviting myself to dinner. Will you freeze some of this,or is SOMEONE coming to dinner. I hope it is the latter.

Liz Hinds said...

I've never tried quail; it sounds very glamorous. Please don't tell me it tastes like chicken!

Welshcakes Limoncello said...

Thanks, Steve. MM, you'll be very welcome. No, I was just experimenting! Liz, I used to cook quail a lot in the UK but then we had the bird flu scare here so I didn't any more - though I'm rather fatalistic about such stuff. Anyway, then I thought, "What the hell?" I don't think it's like chicken - if anything, the taste is a little stronger so seasonings are important.

jmb said...

Excellent food WCLC, as always. I'll be coming to dinner too next time I'm in Sicily.

Chris said...

Yum, yum

Welshcakes Limoncello said...

You'll be welcome, jmb. Glad you like it again, Chris!

Lee said...

And I bet it turned out great, too!

Welshcakes Limoncello said...

Lee. it was!

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