QUAIL WITH FREGOLA AND OLIVES
Veering from quail, you could serve the fregola, scooped from the pot without baking, alongside lamb chops or a roast. As for those figs, they'll honor a wedge of sharp cheese, with the last of the wine.
Provided by Florence Fabricant
Categories dinner, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Rinse the quails, pat them dry and season with salt and pepper. Heat one tablespoon of the oil over medium-high heat in a large sauté pan. Brown as many quails, skin side down, as will fit in one layer. Remove seared birds to a platter and repeat with the rest. Mix the tapenade with the remaining olive oil and spread on the uncooked side of each quail.
- Heat the stock to a simmer in a saucepan. Meanwhile, turn the heat in the sauté pan to low, add the fennel, onion and garlic and sauté until soft. Stir in the tomato paste, rosemary and olives. Stir in the fregola. Begin adding warm stock, about 1/2 cup at a time, stirring while it is absorbed, as if making risotto. After 20 to 25 minutes, the fregola should be al dente. Add any quail juices from the platter and season with salt and pepper.
- Heat oven to 400 degrees. Spoon the fregola into a large baking dish. On top of it, arrange the quails, skin side up, slightly overlapping. Bake 20 minutes.
Nutrition Facts : @context http, Calories 931, UnsaturatedFat 30 grams, Carbohydrate 72 grams, Fat 44 grams, Fiber 5 grams, Protein 58 grams, SaturatedFat 10 grams, Sodium 1302 milligrams, Sugar 5 grams
QUAIL ROASTED WITH HONEY, CUMIN AND ORANGE JUICE
Provided by Mark Bittman
Categories dinner, easy, quick, one pot, roasts, main course
Time 40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 500 degrees. Rub the quail with half the olive oil, then sprinkle all over with salt and pepper. Put them breast side up in a roasting pan just large enough to accommodate them. Combine remaining ingredients and brush about half of this mixture over the birds; put in oven.
- After about 10 minutes of roasting, baste with remaining mixture, then continue to roast until done, about 10 minutes more. Serve birds hot, with pan juices, or warm or at room temperature.
Nutrition Facts : @context http, Calories 522, UnsaturatedFat 22 grams, Carbohydrate 11 grams, Fat 33 grams, Fiber 0 grams, Protein 43 grams, SaturatedFat 8 grams, Sodium 572 milligrams, Sugar 9 grams
FREGOLA WITH ARTICHOKES, FETA, TOASTED ALMONDS AND HERBS
Provided by Melissa Clark
Categories weekday, side dish
Time 45m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Put lemon juice and artichokes into a bowl of water. Discard the outer leaves of each artichoke. As you do so, and as you continue cleaning the artichokes, dip them into the lemon water. Trim away the dark skin from the base, and the bottom of the stem. Slice off the top third of each artichoke. Slice the artichokes in half lengthwise. Using a teaspoon or grapefruit spoon, scoop out the hairy chokes inside, pulling out any purple leaves. Cut the artichokes into 1/2-inch-wide pieces.
- Put the almonds in a saucepan over medium heat. Toss occasionally until golden. Transfer to a bowl.
- Add 6 cups water to the saucepan with 1/4 cup oil, 1 tablespoon salt, the garlic and red pepper flakes. Bring mixture to a boil. Add the artichokes; lower the heat, cover, and simmer until tender, 5 to 7 minutes. Remove artichokes with a slotted spoon to a large bowl.
- Bring the cooking water to a boil, add the fregola or couscous, lower heat and simmer until tender, 8 to 12 minutes; drain. Add the fregola or couscous, almonds, mint, dill, 1/4 teaspoon salt and the pepper to the bowl of artichokes. Sprinkle with cheese and drizzle with 2 tablespoons oil. Toss gently.
Nutrition Facts : @context http, Calories 368, UnsaturatedFat 15 grams, Carbohydrate 37 grams, Fat 21 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 5 grams, Sodium 473 milligrams, Sugar 2 grams, TransFat 0 grams
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