Name: Quaglie Arrosto (Roasted Quail)
Yield: Serves 4
Cuisine: Italian
Ingredients: 8 quail, cleaned and oven-ready; 100 ml dry Vernaccia or other dry white wine; 100 ml chicken stock; 1 large onion, finely chopped; 50 ml olive oil; 50 g butter; flour, for dusting; freshly grated nutmeg; 6 sage leaves; salt and pepper; 1 rosemary sprig

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

About

“Sardinians are fine hunters and birds of all kinds and sizes are traditionally cooked either at home in the oven or outdoors on a spit. Quail is now a protected bird, so you will need to use farmed quail for this very easy recipe.”

Ingredients

8 quail, cleaned and oven-ready
flour, for dusting
50 g butter
50

Europe
Italy
Main course
Sardinia
Mediterranean

Method

Preheat the oven to 190°C/Gas 5. Dust the quail with flour. Heat the butter and olive oil in a heavy-based pan and brown the quail for about 30 seconds on each side. Transfer to a roasting pan. Add the onion to the frying pan and fry, stirring, over a medium heat until softened, then a

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