Barbecued Quail With Pappardelle In Mushroom Sauce
|Pancetta/Bacon, diced||2 Ounce, sliced|
|Olive oil||6 Tablespoon|
|Onion||1 Medium, thinly sliced|
|Mushrooms||8 Ounce, quartered|
|Garlic||2 Clove (10 gm), minced / pressed|
|Roma tomatoes||12 Ounce, chopped (6 Medium Size, Pear Shaped)|
|Slivered fresh sage leaves/2 teaspoons dry sage||1⁄4 Cup (4 tbs)|
|Dry white wine||1 Cup (16 tbs)|
|Quail||32 Ounce (8 Whole, 4 Ounce Each, Thawed If Frozen)|
|Coarsely ground pepper||To Taste|
|Pappardelle/12 ounces, fresh pappardelle / 8 ounces dry extra wide egg noodles||8 1⁄2 Ounce (1 Package, Dry Wide Fettuccine)|
|Sage sprigs||4 (Fresh)|
In a wide frying pan, cook pancetta over medium heat until crisp.
Lift out, drain, and set aside.
To pan drippings, add 1/4 cup of the oil, then onion and mushrooms.
Increase heat to medium-high and cook, stirring often, until mushrooms are lightly browned (about 5 minutes).
Stir in garlic, tomatoes, slivered sage, and wine.
Adjust heat so mixture boils gently.
Cook, uncovered, stirring occasionally, until tomatoes are soft and sauce is slightly thickened (10 to 15 minutes).
Meanwhile, cut through backbone of each quail with poultry shears or a knife.
Place quail, skin side up, on a flat surface; press down firmly, cracking bones slightly, until birds lie flat.
Rinse quail, pat dry, and brush well on all sides with remaining 2 tablespoons oil; sprinkle with pepper.
Place birds, skin side up, on a lightly greased grill 4 to 6 inches above a solid bed of hot coals.
Cook, turning occasionally, until skin is browned and breast meat is still pink at bone; cut to test (8 to 10 minutes total).
Remove from grill and keep warm.
In a 5- to 6-quart pan, cook pasta in 3 quarts boiling water just until barely tender to bite (3 to 4 minutes for dry pappardelle, about 2 minutes for fresh pappardelle, 4 to 6 minutes for noodles); or cook according to package directions.
Add pancetta to tomato sauce; season to taste with salt.
Add pasta and mix lightly, using 2 spoons.
Transfer to a warm large platter.
Surround pasta with grilled quail.
Garnish with sage sprigs and lemon wedges, if desired.