Pan-roasted quail with garlic and ginger
From time to time, you just have to cook with what you have in the house. I had bought several quail as they were on offer and I did not want to follow a traditional Italian recipe again, as nice as that one is.
I had a piece of ginger lying around and some unfinished white wine. Garlic and onion is usually available in the storage room. And I still had some of the sage leaves I had dried in the summer.
Ingredients (for two)
- Four quail
- Four cloves of garlic
- One onion
- 4 cm of ginger root
- A glass of white wine
- Olive oil
- White pepper
- Pinch of Japanese pepper
- Clean the quail and put a leave of sage inside them. Heat butter and olive oil in a casserole, then add the quail and roast on all sides for some 15 minutes.
- Meanwhile cut the ginger, garlic and onion.
- Add white wine to the pan, add the other ingredients, lower the heat, close the lid and leave for another 20 to 30 minutes. Turn occasionally.
- Take the quail out of the pan, put them on a serving dish and sprinkle with white pepper and Japanese pepper (a red spicy mixture with pieces of algae).
- Reduce the cooking liquid in the pan until you get a syrupy sauce. Add this to the quail and serve.