Rotini with Seared Quah Breast, Porcini Mushrooms, and Sage
|Dried porcini mushrooms||2 Ounce|
|Hot water||1⁄2 Cup (8 tbs) (More If Needed)|
|Rotini pasta||12 Ounce (Dried)|
|Vegetable oil||2 Tablespoon|
|Whole boned quail breasts||8|
|Minced shallot/Onion||1⁄4 Cup (4 tbs)|
|Minced garlic||1 Tablespoon|
|Quail stock/Chicken stock||1 Cup (16 tbs) (Use Remaining Portions Of Quail)|
|Minced sage||3 Tablespoon|
|Dried red pepper flakes||1 Pinch|
|Butter||1 Tablespoon, chilled|
|Freshly ground pepper||To Taste|
|Grated parmesan cheese/Romano cheese||1⁄4 Cup (4 tbs)|
BRING A LARGE PAN of lightly salted water to a boil, add the pasta, and simmer until al dente, 7 to 10 minutes.
Drain well, toss in 1 tablespoon of the oil, and set aside.
HEAT THE REMAINING 1 tablespoon oil in a large, heavy skillet over medium-high heat.
When hot, add the quail breasts and sear until nicely browned on each side but still rare, 1 to 2 minutes per side.
Add the shallot and garlic to the skillet and cook over medium heat until just tender and fragrant, 2 to 3 minutes.
MEANWHILE, DRAIN THE MUSHROOMS, reserving the liquid.
Coarsely chop the mushrooms and add them to the skillet with their liquid.
Bring to a boil and boil until the liquid is reduced to about 2 tablespoons.
Add the stock and boil until reduced by about half.
Add the quail breasts with the sage and red pepper flakes.
Cook gently, stirring, until the quail is heated through, 2 to 3 minutes.
Remove the skillet from the heat and add the butter, stirring until melted.
Add the pasta and salt and pepper to taste, tossing to mix well.
Divide the pasta among 4 individual plates, with 2 quail breasts on each plate.
Sprinkle the grated cheese over all and serve immediately.