Roast Stuffed Quail

This recipe is from Valerio Nucci , who came from Milano, worked with my uncle Ferdi at Mario’s Brighton, and is now executive chef for Epicure. He has many Italian style dishes on the lunch menu at The Boulevard, Studley Park, and some also at Match in Richmond. Serves 6

Ingredients

6 large quails
330 grams veal or chicken mince
50 grams parmesan cheese, grated
60 gms butter
5 grams parsley, chopped
15 sage leaves, chopped
1 clove garlic, chopped
shallots, peeled
1 chicken liver, chopped
45 ml olive oil
70 ml white wine
Water or white stock
Salt and pepper

Method

Bone the quails from the back leaving only the wings and leg bones.

Make stuffing: In a bowl mix the parmesan, parsley, sage, liver, garlic, 1 tablespoon olive oil, salt and pepper.

Place a ball of stuffing in each quail, close with a toothpick and tie the legs and wings.

In a pan heat the remaining oil and butter.

Place the quail in the pan and slowly brown on all sides,. Season, then add the wine, cover with a lid and cook on a moderate heat for approx 45 minutes adding a little water or stock when necessary and turning the quail from time to time. Add the shallots and cook for an extra 15 minutes or until shallots are soft.

Serve with spatzle. Spoon sauce over the quail and the spatzle.