Quail Cacciatore
Made with Crushed Tomatoes
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.
(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
Share the ingredient list
Quail Cacciatore: 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.
