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Barbecued Quail With Pappardelle In Mushroom Sauce Recipe
|Pancetta/Bacon, diced||2 Ounce, sliced|
|Olive oil||6 Tablespoon|
|Onion||1 Medium, thinly sliced|
|Mushrooms||8 Ounce, quartered|
|Garlic||2 Clove (10 gm), minced / pressed|
|Roma tomatoes||12 Ounce, chopped (6 Medium Size, Pear Shaped)|
|Slivered fresh sage leaves/2 teaspoons dry sage||1⁄4 Cup (4 tbs)|
|Dry white wine||1 Cup (16 tbs)|
|Quail||32 Ounce (8 Whole, 4 Ounce Each, Thawed If Frozen)|
|Coarsely ground pepper||To Taste|
|Pappardelle/12 ounces, fresh pappardelle / 8 ounces dry extra wide egg noodles||8 1⁄2 Ounce (1 Package, Dry Wide Fettuccine)|
|Sage sprigs||4 (Fresh)|
Serving size: Complete recipe
Calories 4806 Calories from Fat 2202
% Daily Value*
Total Fat 248 g380.8%
Saturated Fat 65 g325.1%
Trans Fat 0 g
Cholesterol 729.4 mg
Sodium 2045.4 mg85.2%
Total Carbohydrates 381 g127.1%
Dietary Fiber 103.4 g413.7%
Sugars 52.5 g
Protein 267 g533.6%
Vitamin A 374.6% Vitamin C 336.6%
Calcium 344.2% Iron 546.4%
*Based on a 2000 Calorie diet
Lift out, drain, and set aside.
To pan drippings, add 1/4 cup of the oil, then onion and mushrooms.
Increase heat to medium-high and cook, stirring often, until mushrooms are lightly browned (about 5 minutes).
Stir in garlic, tomatoes, slivered sage, and wine.
Adjust heat so mixture boils gently.
Cook, uncovered, stirring occasionally, until tomatoes are soft and sauce is slightly thickened (10 to 15 minutes).
Meanwhile, cut through backbone of each quail with poultry shears or a knife.
Place quail, skin side up, on a flat surface; press down firmly, cracking bones slightly, until birds lie flat.
Rinse quail, pat dry, and brush well on all sides with remaining 2 tablespoons oil; sprinkle with pepper.
Place birds, skin side up, on a lightly greased grill 4 to 6 inches above a solid bed of hot coals.
Cook, turning occasionally, until skin is browned and breast meat is still pink at bone; cut to test (8 to 10 minutes total).
Remove from grill and keep warm.
In a 5- to 6-quart pan, cook pasta in 3 quarts boiling water just until barely tender to bite (3 to 4 minutes for dry pappardelle, about 2 minutes for fresh pappardelle, 4 to 6 minutes for noodles); or cook according to package directions.
Add pancetta to tomato sauce; season to taste with salt.
Add pasta and mix lightly, using 2 spoons.
Transfer to a warm large platter.
Surround pasta with grilled quail.
Garnish with sage sprigs and lemon wedges, if desired.