Quail cacciatore made with chopped tomatoes
Made with Mutti Polpa
Mutti Polpa Finely Chopped Tomatoes is a unique product that combines the juice of the tomato with its thinly diced flesh, and is able to retain all the freshness of just picked fruit. A very versatile product, Mutti Polpa is perfect for both quick cook dishes and dishes that cook slowly or at high temperatures. It takes 5kg of fresh tomatoes to make 1kg of Mutti Polpa. It is made by the patented Mutti cold crushing method which ensures it retains all the flavour and fragrance of a ripe tomato (and is still a closely guarded secret to this day!).
Ingredients
-
6
quails
-
2
x
400 tins of Mutti Polpa Finely Chopped Tomatoes
-
3
cloves
of garlic, finely chopped
-
1
small brown onion, finely diced
-
6
celery stalks, finely diced
-
4
ethically sourced rashers of bacon, finely diced
(you could also use a good quality Italian pork sausage)
-
2
large sprigs
of rosemary
(1 chopped for the stuffing and 1 whole sprig for the sauce)
-
4-5
leaves
of sage
-
1
cinnamon stick
-
4
bay leaves
-
6
small potatoes, peeled
-
Juice and zest of half an orange
-
100
g
of good quality salted butter
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Quail cacciatore made with chopped tomatoes: Method
- Preheat oven to 160 degrees.
- On low heat in a cast iron or oven proof pan sweat down the onion and garlic, in olive oil until translucent.
- Add the celery and cook on a low heat while you season and stuff your quail.
- Stuff a small piece of the bacon and some rosemary inside each of your quails with a generous amount of salt and pepper to season.
- Put each quail in the pan with the sage, rosemary, bay leaves, cloves and the butter, caramelise each side of your quail until golden brown, for roughly 4 minutes each side.
- Add the tins of Mutti Polpa and the cinnamon, simmer gently for an hour until the quail is tender and the sauce has reduced.
- Add the potatoes and put the pan into the oven for a further, 45 minutes until the potatoes are cooked and crispy.
- Serve piping hot with soft polenta and a crispy raddichio salad.
