Quail cacciatore with chopped tomatoes
Made with Chopped tomatoes
The Mutti Chopped Tomatoes maintains all the freshness of freshly-harvested tomatoes. It’s a unique product because it is chopped especially finely for an abundance of tomato pieces in every bite and a rich, consistent texture. Mutti Polpa brings together the tomato juice and its most pulpy part, a feature which makes it ideally suited for long cooking times even at high temperatures, like in the oven. Alternatively, it captures the fresh flavour of perfectly ripe tomatoes so well that it can be used straight from the tin in dishes like bruschetta or salsas. It is also ideal for homemade pizza, for recipes with meat, vegetables and legumes and to dress fresh durum wheat pasta or egg pasta
(COOK TIME: 60+ min)
Ingredients
-
6
quails
-
2
g
400 tins of Mutti Polpa Finely Chopped Tomatoes
-
3
cloves
of garlic, finely chopped
-
1
small brown onion
-
6
finely diced celery stalks
-
4
finely diced ethically sourced rashers of bacon
(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
sage
-
1
cinnamon quill
-
4
leaves
bay
-
6
small peeled potatoes
-
Juice and zest of half an orange
-
100
g
of good quality salted butter
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Quail cacciatore 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.
