Quails in Potacchio

Quaglie in Potacchio

Preparation info

  • Serves


    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About


  • 8 quails
  • 2 tablespoons extra-virgin olive oil
  • 6 plum tomatoes, peeled, seeded and chopped
  • 1Β½ glasses dry white wine
  • 1Β½ glasses water
  • 24 cloves garlic, unpeeled
  • 2 sprigs rosemary


    In a large frying pan, fry the quails in the olive oil until golden. Add the chopped tomatoes and continue frying them for a few minutes. Be careful not to let the tomatoes catch.

    Pour in the wine and water, add the unpeeled garlic and rosemary. If a light flavour of rosemary is preferred, the rosemary can be removed after 5 minutes. Cook the quails for 20 minutes or until they are cooked. The sauce should be well reduced.

    Serve the quails with the sauce poured over and the garlic cloves. To eat the garlic, press the garlic cloves with the back of a fork and the flesh will easily come out of the skin. Less delicately, there is nothing nicer than picking them up and squeezing the succulent flesh into one’s mouth … finger bowls are an absolute must!

    In potacchio is a style of cooking peculiar to the Marche region; the word comes from the French word potage. This method can also be used for chicken, rabbit or lamb (cut into quail-sized pieces). For lamb and rabbit omit the tomatoes.