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Quail With Rice And Olives

Italian.Chef's picture
  Olive oil 1 Tablespoon
  Butter 1 Ounce (30 Gram)
  Onions 2 , chopped
  Garlic 2 Clove (10 gm), crushed
  Quail 8 , cleaned
  Sage leaves 5
  Chopped rosemary 3 Teaspoon
  Black pepper To Taste
  Dry marsala 9 1⁄2 Fluid Ounce (300 Milliliter)
For olive rice
  Rice 12 Ounce, cooked (375 Gram)
  Butter 2 Ounce, chopped (60 Gram)
  Mortadella slice 6 , chopped
  Pitted black olives 3 Ounce, chopped (90 Gram)
  Grated parmesan cheese 3 Tablespoon
  Chopped basil 3 Tablespoon

1. Heat oil and butter in a frypan and cook onions and garlic over a low heat for 3 minutes, or until ontons soften.
2. Add quail to pan and cook over a high heat until brown on all sides. Add sage, rosemary and black pepper to taste.
3. Stir in Marsala, bring to the boil and simmer for 20 minutes or until quail is cooked.
4. To prepare rice, place rice, butter, mortadella and olives in a saucepan and heat gently, stirring, until butter is melted. Mix in Parmesan cheese and basil. To serve, arrange rice on serving plate, top with quail and spoon a little of the pan juices over.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
25 Minutes
Cook Time: 
25 Minutes
Ready In: 
50 Minutes

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