Quail
Quail meat
Quail meat is imported by Vogely, we work with the best abattoirs.
Products
Quail, ready to cook
Nutritional information
| Nutritional values | Per 100g | |
|---|---|---|
| KJ-Kcal | 1202/287 | |
| Proteins | 19 | |
| Carbohydrates | 0 | |
| Fats | 24 |
Recipes
Quail with rosemary
Difficulty : Reasonably easy
Cooking time : 30 minutes
Ingredients 4 persons
- 8 Vogely quails (800 gr)
- 400 gr plums or stewed pears
- 40 gr pecorino cheese
- 40 ml extra virgin olive oil
- salt and pepper
Info
Source: Recipe quaglie con prugne e pecorino from La Cucina Italiana.
Preparation
Cut or clip the quail open and lay them out like a book. Lightly pound them with a meat mallet and cut off the legs.
Peel the plums and cut them into quarters.
Fry the pieces of quail in olive oil for about 6 minutes on the skin side, turn them over and fry for about 4 minutes on the other side. Take them out of the frying pan,
Fry the plums for about 1 minute in the cooking juices from the quail. Shave the pecorino cheese into thin slices.
Serve the pieces of quail with the plums or stewed pears and the pecorino cheese.
Served with additional wild mushrooms.
Disclaimer: All recipes on this website have been updated or possibly adapted to regional ingredients and may differ from what was originally published or broadcast.
Recipes are mainly from JAMIE AT HOME by Jamie Oliver. Copyright (c) 2008. Published in the USA by Hyperion. All rights reserved. www.jamieoliver.com