GOURMET QUAIL RECIPES RECIPES

Steps:

• Wash quail and pat dry. Stir together salt, black pepper, cayenne, and allspice and rub all over quail. Arrange quail in 1 layer in a baking pan and marinate, covered and chilled, at least 1 hour.
• Simmer broth, lime juice, molasses, and scallion in a small heavy saucepan, uncovered, stirring occasionally, until slightly thickened, 8 to 10 minutes. Remove from heat and whisk in butter until incorporated. Season sauce with salt and pepper and keep warm.
• Arrange oven rack so that top of quail (on top of broiler pan) will be 2 inches from heat, then preheat broiler.
• Lightly oil broiler pan and heat under broiler until hot. Brush quail (on both sides) with olive oil and broil 2 inches from heat, turning once, until just cooked through, 6 to 10 minutes total.
• Serve quail drizzled with sauce.

Steps:

• For pasta dough, combine flour and semolina in a large bowl. Make a well in the centre, add eggs and 2-3 tbsp iced water then stir until mixture just comes together. Turn onto a lightly floured surface and knead until smooth (2-3 minutes). Wrap in plastic wrap and set aside to rest (1 hour).
• Meanwhile, process ricotta, parmesan, garlic and half the beaten egg in a food processor to combine. Season to taste and refrigerate until required.
• Divide pasta dough into 4, then, using a pasta machine with rollers at widest setting and working with one piece at a time, feed dough through rollers. Fold dough in half lengthways, then feed through rollers again, repeating until smooth and reducing settings notch by notch until dough is translucent and 2-3mm thick. Cover loosely with a dry tea towel topped with a damp tea towel and set aside.
• Place a sheet of pasta on a work surface and cut into 10cm squares with a fluted pastry wheel. Spoon 2-3 tsp ricotta filling in centre of each square, making an indent in the filling. Separate a quail egg and place yolk onto filling. Brush edges of pasta with eggwhite, place another square of pasta on top and press edges to seal. Repeat with remaining filling, quail eggs and pasta.
• Cook ravioli in small batches in a large saucepan of simmering salted water until they float to the surface (1-2 minutes), remove with a slotted spoon and transfer to plates.
• Meanwhile, for garlic and marjoram burnt butter, melt butter in a saucepan over medium-high heat, add garlic and cook until nut-brown (4-5 minutes), stir through marjoram, season to taste, drizzle over warm ravioli and serve scattered with extra grated parmesan.