I'm becoming good for a laugh.
This week was no exception.
Artie Bucco is a bit more chatty than Carmela is.
It's just as well he never got into 'The Business'.
Loose lips sink ships is still a good motto.
And no one wants to sleep with the fishes.
Anway, Artie has a chapter about his training and his own creations.
In Mia Cucina, he explained how he got his inspirations.
Okay... Sophia inspired a lot of things.
Quail Sinatra-Style was inspired by Frank Sinatra singing Luck be a Lady.
Artie's secret ingredient is sun-dried tomatoes.
Tomato paste can do in a pinch.
Back to my local butcher...
My request for quail cracked him up.
He directed me to the cornish hens.
Okay... a small bird is a small bird.
He also explained the Italian-style fennel pork sausage is mild, not hot.
He doesn't totally want to lose me as a customer.
Oh, and I left the wing tips and legs as is.
Preheat oven to 375º
Rinse and pat dry
8 fresh or thawed quail
Tuck the wing tips under the backs
Remove the sausage meat from
8 ounces Italian-style fennel pork sausages
2 Tablespoons very finely chopped sun-dried tomatoes
Stuff the meat mixture into the quail.
Tie the legs together.
Put the quail in a flameproof covered casserole that is large enough
to hold the quail in a single layer.
1 Cup dry white wine
1 Tablespoon chopped fresh rosemary
1 garlic clove, minced
salt and pepper
Cover and bake 1 hour.
Uncover and bake 40 minutes, basting 3 times, until the meat is browned.
Transfer the quail to a serving platter.
Cover and keep warm.
Place the casserole over a medium flame.
Simmer, stirring, until the liquid is reduced to a glaze.
Spoon the sauce over the quail.
Sprinkle over the quail
Chopped fresh flat-leaf parsley
Would I make Quail Sinatra-Style again?
Sure, using cornish hens.
Maybe I'll even try the stuffing with a roasting chicken.
If Artie can experiment, so can I.
One recipe down. Ninety-five more to go.