Quail Sauce for Fresh Pasta

Name: Quail Sauce for Fresh Pasta (Sugo di Quaglie per i Tajarin)
Yield: Enough sauce for 1 pound of pasta, serving 4 persons
Cuisine: Italy
Ingredients: ½ cup dry white wine; Black pepper ground fresh; Salt; 1 fresh sage leaf and 6 or 7 rosemary leaves, chopped very fine together; Freshly grated Parmigiano-Reggiano cheese; 1 fresh, ripe tomato, peeled, or 1 canned Italian plum tomato, cut in large dice; 1 fresh, ripe tomato, peeled, or 1 canned Italian plum tomato, cut in large dice; 1 fresh, ripe tomato, peeled, or 1 canned Italian plum tomato, cut in large dice; 4 quail; ¼ cup extra virgin olive oil; 2 teaspoons very finely chopped onion; 2 teaspoons very finely chopped celery; 2 teaspoons finely chopped carrot; 1 fresh sage leaf and 6 or 7 rosemary leaves, chopped very fine together

Sugo di Quaglie per i Tajarin

Preparation info

Enough sauce for 1 pound of pasta, serving
4
persons

Difficulty
Medium

Appears in

Marcella Cucina

By Marcella Hazan

Published 1997

About

In the kitchen of Piedmont’s splendid country restaurants it is usually a woman who rules. Invariably, she has been schooled not by chefs, but by her mother, and her professional accomplishments are founded on the region’s home cooking, a cuisine that, for finesse and variety, is unsurpassed in Italy, or even in Europe.

One of the most gifted of these women is Ilvia Boggione of the restaurant Vicoletto in Alba. Among her specialties is this deft rendition of a classic game bird sauc

Ingredients

Europe
Italy
Piedmont
Sauce
Pasta
Mediterranean

Ingredients

Method