Tender quail in a rich tomato sauce makes this rustic Quail Cacciatore a comforting dish with elegant Italian character.
Fragrant rosemary, sage and bay leaf bring aromatic depth, while Mutti Finely Chopped Tomatoes create a fresh, richly textured sauce that embraces the delicate meat beautifully. Warm, generous and full of character, this is a dish made for slower moments around the table, especially when served with soft polenta and golden potatoes.
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.
