BAKED QUAIL WITH NUTTY BACON SEASONING

INGREDIENTS

• 2 cups dry red wine
• 1 cup olive oil
• 2 cloves garlic, crushed
• 2 tablespoons chopped fresh sage
• 8 quail
• 2 cups ( 250g ) farfalline pasta

NUTTY BACON SEASONING

• 4 bacon rashers, chopped
• 2 tablespoons chopped fresh chives
• 1/2 cup stale breadcrumbs
• 1/4 cup pine nuts, toasted

BAKED QUAIL WITH NUTTY BACON SEASONING METHOD:

Combine wine, oil, garlic, and sage in a bowl, add quail; cover, and refrigerate for several hours or overnight, turning occasionally. Remove quail from the marinade, and reserve 1 cup of marinade.

Spoon seasoning into quail cavities, and secure legs with string. Place quail on a wire rack in a baking dish, and bake in a moderate oven for about 35 minutes or until tender.

Boil the pasta until just tender, uncovered, in a large pot of boiling water; drain. Bring reserved marinade to boil in a pan, and combine with pasta. Serve quail with pasta.

Nutty Bacon Seasoning: Combine bacon, chives, breadcrumbs, and nuts in a bowl; mix well.

Serves 4.

Note: Can be prepared a day ahead.

Storage: Covered, in refrigerator.

Freeze: Not suitable.

Microwave: Pasta suitable.

Also Read: CRUMBED FRIED CHICKEN WITH SPICY PEANUT SAUCE