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Recipe by
Quail hunter-style is a typical dish of Italian cuisine, particularly widespread in the Lazio region. This recipe calls for flavorful quails, accompanied by soft polenta and enriched with pancetta, butter, and a combination of aromatic spices. The result is a tasty and succulent dish, perfect for a winter lunch.
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Step 1 of 6: Pluck the quails, singe them, and remove their innards
Step 2 of 6: Stuff them with a filling of butter, chopped sage, nutmeg, chopped garlic, and cloves
Step 3 of 6: Wrap the quails well in the slices of pancetta and sauté them in a pan, browning them perfectly
Step 4 of 6: Drizzle them with the brandy, cover with the lid, and continue cooking
Step 5 of 6: At the end, bring a match close to the pan and let the excess alcohol burn off completely
Step 6 of 6: Arrange the slices of hot polenta on a plate, place the quails on top, then serve
| Average values | Per serving303 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 3,120 kJ746 kcal | 1,031 kJ247 kcal |
| Fat | 53.85 g | 17.8 g |
| of which saturated fatty acids | 20.63 g | 6.82 g |
| Carbohydrates | 7.68 g | 2.54 g |
| of which sugars | 0.64 g | 0.21 g |
| Fibre | 0.36 g | 0.12 g |
| Protein | 53.85 g | 17.8 g |
| Salt | 0.15 g | 0.05 g |
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In gray: not detectedDetected
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Allergens detected: Milk and dairy products
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
