| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Sami |
Molto03 |
4 |
servings |
INGREDIENTS
| 8 |
|
Boneless (sleeve boned) quail; if available |
|
|
If not; leave bone in |
| 8 |
tb |
Honey |
| 1 |
c |
Olive oil; plus |
| 4 |
tb |
Olive oil |
| 1/4 |
c |
Balsamic vinegar |
| 2 |
tb |
Freshly-ground black pepper |
| 2 |
|
Russet potatoes; peeled, and |
|
|
Sliced into 1/2" cubes |
| 1/2 |
c |
Gaeta olives; drained of juice |
| 1 |
|
Fennel bulb; trimmed of stalk |
|
|
And julienned |
| 3 |
|
Garlic cloves; thinly sliced |
| 8 |
oz |
Cinzano Rosso |
| 2 |
oz |
Sweet butter |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
INSTRUCTIONS
Prepare one day ahead: Wash and pat dry quail. Combine honey, 1 cup olive
oil, balsamic vinegar and fresh black pepper in a large mixing bowl until
well mixed. Toss quail in and mix until well coated. Allow to marinate
overnight in refrigerator or for 2 hours at room temperature. Light
barbecue or preheat broiler. In a 12- to 14-inch saute pan, heat 4
tablespoons olive oil over medium-high heat. Drain potato cubes and shake
dry. Add potatoes to hot oil and saute until light brown, stirring
constantly (about 4 to 5 minutes). Add olives, fennel and garlic and
continue cooking 4 to 5 minutes until fennel is softened but still firm.
Add Cinzano, flame and boil 2 minutes until reduced by half. Remove from
heat and add butter. Set aside. Season quail with salt and pepper. Cook
quail on barbecue or under broiler until medium, watching carefully not to
burn the skin (about 3 minutes on each side, depending on heat source).
Bring potato mixture to a boil and stir until butter is incorporated yet
vegetables are very moist. Place quail in center of warm serving plates,
pour potato mixture over and serve immediately. This recipe yields 4
servings.
Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK -
(Show # MB-5618 broadcast 02-01-1996) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
07-08-1998
Recipe by: Mario Batali
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