BAKED QUAIL WITH NUTTY BACON SEASONING
INGREDIENTS
- 2 cups dry red wine
- 1 cup olive oil
- 2 cloves garlic, crushed
- 2 tablespoons chopped fresh sage
- 8 quail
- 2 cups ( 250g ) farfalline pasta
NUTTY BACON SEASONING
- 4 bacon rashers, chopped
- 2 tablespoons chopped fresh chives
- 1/2 cup stale breadcrumbs
- 1/4 cup pine nuts, toasted
BAKED QUAIL WITH NUTTY BACON SEASONING METHOD:
Combine wine, oil, garlic, and sage in a bowl, add quail; cover, and refrigerate for several hours or overnight, turning occasionally. Remove quail from the marinade, and reserve 1 cup of marinade.
Spoon seasoning into quail cavities, and secure legs with
string. Place quail on a wire rack in a baking dish, and bake in a moderate oven for
about 35 minutes or until tender.
Boil the pasta
until just tender, uncovered, in a large pot of boiling water; drain. Bring reserved marinade to boil in a pan, and combine with pasta. Serve quail with pasta.
Nutty Bacon Seasoning:
Combine bacon, chives, breadcrumbs, and nuts in a bowl; mix well.
Serves 4.
Note: Can be
prepared a day ahead.
Storage:
Covered, in the refrigerator.
Freeze: Not
suitable.
Microwave:
Pasta suitable.