Quaglie in Tegame

Pan-Roasted Quail

Preparation info

  • For



    Appears in

    Marcella's Italian Kitchen

    Marcella's Italian Kitchen

    By Marcella Hazan

    Published 1986

    • About

    When I was asked by Hong Kong’s Mandarin Hotel to supervise an Italian fortnight to be held in one of their restaurants, my principal task, once we had agreed on the menu, was to instruct the staff in the preparation of the dishes. They were so professional that it all went rather smoothly, except for a slight collision with the French sous chef over these quail. When I informed him they had to cook for close to 1 hour, he gasped, “Ce n’est pas possible!” But not only was it <