North American Import & Export Blog » Blog Archive » Grilled Quail Over Handmade Pappardelle Recipe
Jul 08, 2013

Grilled Quail Over Handmade Pappardelle Recipe

A great recipe for cooler summer nights where less humidity leaves room for a warm and comforting meal.

Makes 2 Generous Servings

Ingredients:
3 Coturnix Quail (semi-boneless)

Pasta:
1 cup Durum Wheat 00 (or all purpose white flour)
½ cup Semolina Flour
1 cup warm Water
1 Egg
1-2 tbsp EVOO
Salt to taste
Pepper to taste

Sauce:
¼ cup Fresh Porcini Mushroom, chopped (could substitute Shiitake)
1/8 cup Fresh Garlic Scapes, minced
1/2 clove Garlic, thin sliced
1/8 cup Parsley, minced
4-6 whole Olives
¼ cup Heavy Cream
2 tbsp Butter
1 tbsp EVOO
Grated Parmigiano/Romano Cheese
Salt to taste
Pepper to taste

Directions:
1. Blend dry pasta ingredients together, slowly adding egg, EVOO and then enough water to bring ingredients together until mixture appears wet, but not runny (this step can be done in a food processor/mixer or done with the Well-Method).

2. Move dough ball to floured surface, kneading together for about 10 minutes until glutens develop and dough stiffens.  Add flour as needed to achieve dry dough that doesn’t stick to fingers.

3. Wrap dough in towel and store in dry, dark place for 20 minutes.

4. Run dough through pasta maker or use rolling pin to flatten to desired thickness.

5. Hand cut pappardelle ribbons, typically 1-2 inches wide, dust with flour and leave to dry on board or rack.

6. Oil coturnix quail and salt and pepper to taste.  Grill on high/med heat for 2-4 minutes per side until cooked through.  Pull Quail and let sit (covered) until needed.

7. Boil 6-8 quarts of water, well salted.  Add pasta once ready.  Expect shorter cooking time than with dried pasta, typically 3-6 minutes.  Strain.

8. Get sauteuse pan (sautee pan with side wall) and add butter on low heat.  Once butter melts add garlic scapes, garlic, olives.  Once garlic is translucent, add mushrooms and EVOO.

9. Cook on med heat until mushrooms begin softening.  Temper cream and add slowly to pan.  Increase to high heat until cream reduces ½, then return heat to low.  Salt and pepper to taste.

10. Add al dente pasta directly to pan, combining with sauce.  Top with parsley and grated cheese.

11. Separate quail legs and tear/chop breast meat.  Plate pasta and sauce with breast meat and legs.

12. Enjoy with dry white wine of choosing.  My choice was Vigna Corvino Trebbiano d’Abruzzo.

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