Barbecued Quail With Pappardelle In Mushroom Sauce Recipe
Ingredients
| 2 ounces sliced pancetta or bacon, diced | ||
| Olive oil | 6 Tablespoon | |
| 1 medium-size onion, thinly sliced | ||
| Mushrooms | 8 Ounce, quartered | |
| Garlic | 2 Clove (5gm), pressed | |
| 6 medium-size pear-shaped (Roma-type) tomatoes (about 12 oz. total), chopped | ||
| 1/4 cup slivered fresh sage leaves or 2 teaspoons dry sage | ||
| Dry white wine | 1 Cup (16 tbs) | |
| 8 quail (3 to 4 oz. each), thawed if frozen | ||
| Coarsely ground pepper | ||
| Pappardelle package | 1 | |
| Salt | To Taste | |
| Fresh sage sprigs | ||
Directions
In a wide frying pan, cook pancetta over medium heat until crisp.
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.
Drain well.
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.
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.
Drain well.
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.
Chef
