Name: Quail Cacciatore
Total time: 1 h
Cuisine: Italian
Ingredients: 6 quails; 2 g 400 tins of Mutti Polpa Finely Chopped Tomatoes; 3 cloves of garlic, finely chopped; 1 small brown onion; 6 finely diced celery stalks; 4 finely diced ethically sourced rashers of bacon; 2 large sprigs of rosemary - 1 chopped for the stuffing and 1 whole sprig for the sauce; 4-5 leaves sage; 1 cinnamon quill; 4 leaves bay; 6 small peeled potatoes; Juice and zest of half an orange; 100 g of good quality salted butter

Ingredients

6 quails
2 g 400 tins of Mutti Polpa Finely Chopped Tomatoes
3 cloves of garlic, finely chopped
1 small brown onion
6 finely diced celery stalks
4 finely diced ethically sourced rashers of bacon
2 large sprigs of rosemary - 1 chopped for the stuffing and 1 whole sprig for the sauce
4-5 leaves sage
1 cinnamon quill
4 leaves bay
6 small peeled potatoes
Juice and zest of half an orange
100 g of good quality salted butter

Made with

Polpa Finely Chopped Tomatoes

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Method

1

Preheat oven to 160 degrees.
2

On low heat in a cast iron or oven proof pan sweat down the onion and garlic, in olive oil until translucent.
3

Add the celery and cook on a low heat while you season and stuff your quail.
4

Stuff a small piece of the bacon and some rosemary inside each of your quails with a generous amount of salt and pepper to season.
5

Put each quail in the pan with the sage, rosemary, bay leaves, cloves and the butter, caramelise each side of your quail until golden brown, for roughly 4 minutes each side.
6

Add the tins of Mutti Polpa and the cinnamon, simmer gently for an hour until the quail is tender and the sauce has reduced.
7

Add the potatoes and put the pan into the oven for a further, 45 minutes until the potatoes are cooked and crispy.
8

Serve piping hot with soft polenta and a crispy raddichio salad.