Quaglie Alla Melagrana

Quail with Pomegranate, Orange, and Marsala

Preparation info

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By Joyce Goldstein

Published 1992

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I recently ate a dish in Greece very similar to this one, described as Byzantine quail and implying ancient times, but this is a Renaissance recipe from the Veneto. The sauce would work well on squab or duck. During the fall and winter, the colorful garnish of orange segments is further enhanced with a sprinkling of ruby-red fresh pomegranate seeds. Serve with saffron risotto and sautéed spinach with pine nuts and you have a most elegant and dramatic plate that tastes as wonderful as it loo