Roast quail with sage

Page 158

Cuisine: Italian | Course Type: Main Courses

(1 review)

Tags: poultry

Recipe Review

I think I somehow missed the point of this recipe. The sage didn't stick too the birds at all, and I think I cooked them too long (how long is "almost overcooked" anyway?). A second batch that I cooked for a bit shorter time was better, but still unspectacular.

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Comments

sundayman - 1st February 2012
I think what you have to do is to chop the sage and salt together until it is almost a paste as the salt draws moisture out of the leaves.
The paste doesn't fully stick so it is the paste that you stuff the birds with that does the business.It's a rough country dish so if it looks a bit chaotic it is not a problem.
Surprised it came out unspectacular as it has enterd my repertoire as something quick, easy nd delicious, if a little expensive!

wester - 2nd February 2012
Maybe so, but the recipe only says "roughly chop the sage with the salt". If it needs chopping until it is almost a paste, I would like the recipe to say so.

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