Nonna Teresa Petruccelli-Formato’s Hunter’s-Style Quail

Name: Nonna Teresa Petruccelli-Formato’s Hunter’s-Style Quail (Quaglie alla Cacciatora)
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Italian
Ingredients: 2 pounds (908 g) quail, about 6 small birds; 2 pounds (908 g) quail, about 6 small birds; Salt, to taste; Black pepper, to taste; 3 tablespoons (45 ml) extra-virgin olive oil; 2 cloves garlic, halved; ¼ cup (60 ml) brandy; 2 tablespoons (30 ml) grappa; ¼ cup (60 ml) dry white wine, such as Pinot Grigio; ¼ cup (60 ml) dry white wine, such as Pinot Grigio; 10 ounces (280 g) cremini mushrooms, sliced; 1 medium onion, sliced into half-moons; 2 cups (300 g) cherry tomatoes, halved; ¼ cup (16 g) chopped fresh parsley; ½ cup (120 ml) vegetable broth

Quaglie alla Cacciatora

Preparation info

Yield:
4 to 6
servings

Difficulty
Easy
Ready in
1 hr

Appears in

Cooking with Nonna

By Rossella Rago

Published 2018

About

“My kids loved quail growing up! They used to fight over the little legs because those always had the most meat,” Nonna Teresa says of her quail cooked in a delicious hunter’s-style sauce. Usually this dish is made with chicken, but quail is a wonderful alternative, because its dark flesh is well matched with the rich flavors of the sauce.

Ingredients

Europe
Italy
Main course
Gluten-free
Easter

Ingredients

Method