Quail Cacciatore

Quail Cacciatore

Made with Polpa

Mutti Polpa keeps all the freshness of freshly picked tomatoes. This unique product combines the finely cut pulpy part of the fruit with its own juice.

cooking sketch (COOK TIME: 60+ min)


  • 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: Method

  1. Preheat oven to 160 degrees.
  2. On low heat in a cast iron or oven proof pan sweat down the onion and garlic, in olive oil until translucent.
  3. Add the celery and cook on a low heat while you season and stuff your quail.
  4. 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.
  5. 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.
  6. Add the tins of Mutti Polpa and the cinnamon, simmer gently for an hour until the quail is tender and the sauce has reduced.
  7. Add the potatoes and put the pan into the oven for a further, 45 minutes until the potatoes are cooked and crispy.
  8. Serve piping hot with soft polenta and a crispy raddichio salad.

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Also made with: Polpa



Total time 1h 20 min

Difficulty Easy

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