Discover the enticing flavors of Alfredo Viazzi's Quails Hunter Style, a delectable dish that combines the richness of quail meat with a savory sauce and rustic accompaniments. This recipe takes you on a culinary journey, showcasing the chef's expertise in creating a harmonious balance of flavors.
Alfredo Viazzi's culinary masterpiece begins with plump and tender quails, roasted to perfection, capturing their succulent flavors. These quails are then nestled atop a bed of soft polenta, cooked with creamy butter and aromatic herbs, providing a comforting base for the main attraction. The crowning glory of this dish is the rich and flavorful sauce, prepared with a medley of sautéed mushrooms, shallots, and pancetta, deglazed with red wine and enriched with a touch of cream.
Complementing the quail and polenta is a medley of roasted vegetables, including earthy mushrooms, sweet bell peppers, and succulent tomatoes, adding a vibrant array of colors and textures to the dish. The vegetables are roasted in a flavorful combination of herbs, garlic, and olive oil, enhancing their natural sweetness and adding a touch of smokiness.
Alfredo Viazzi's Quails Hunter Style is a symphony of flavors, textures, and colors, sure to tantalize your taste buds and transport you to the heart of a rustic Italian countryside. Get ready to embark on a culinary adventure with this exceptional recipe, featuring roasted quails, creamy polenta, a savory mushroom sauce, and a vibrant selection of roasted vegetables.
ALFREDO VIAZZI'S QUAILS HUNTER STYLE
Provided by Moira Hodgson
Categories dinner, main course
Time 30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Soak bread in 1/2 cup olive oil in a mixing bowl; work the oil well into the bread. Add garlic, juniper berries, salt to taste and sage leaves. Knead all ingredients into the bread. Add the brandy and mix well. Divide the mixture into 12 parts, and stuff each quail with one part. Cover the quails with a towel and leave out at room temperature for five hours.
- Take the stuffing out of quails and set the quails aside. Melt the butter in a saucepan over medium flame. Break up the bread stuffing into the butter. Cook for 5 minutes. Add the rosemary and porcini to the pan. Lower the flame and simmer, stirring with a wooden spoon. Add the porcini water and keep simmering. Add the wine and let evaporate for 8 minutes. Mix well and remove from fire. Keep warm.
- Split the quails down from the breast side, leaving them attached by the backbone. Rub the quails with a mixture of the remaining 2 tablespoons olive oil, vinegar, and salt and freshly ground pepper to taste. Heat a cast iron skillet or a griddle to very hot. Lay the birds on the griddle, open side down. Place a heavy object over them to press them down flat. Add some extra oil if necessary and cook 10 minutes. Turn the quail on their backs, replace the heavy object over them and cook another 10 minutes.
- Heat the sauce, stirring and tasting for seasoning. Arrange the quails on a serving platter and spoon the sauce over them. Serve immediately.
Nutrition Facts : @context http, Calories 737, UnsaturatedFat 36 grams, Carbohydrate 9 grams, Fat 55 grams, Fiber 2 grams, Protein 44 grams, SaturatedFat 14 grams, Sodium 673 milligrams, Sugar 1 gram, TransFat 0 grams
EASY ALFREDO AND VEGETABLE PIZZA
Combine Meatless Monday with Pizza Night when you make a vegetable pizza! Philly Cream Cheese Spread make this Easy Alfredo and Vegetable Pizza a breeze.
Provided by My Food and Family
Categories Home
Time 29m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 450°F.
- Mix cream cheese spread, milk and seasoning until blended. Meanwhile, heat 2 tsp. oil in large skillet on medium-high heat. Add mushrooms and peppers; cook 4 to 5 min. or until crisp-tender, stirring occasionally. Add spinach; stir. Cook 1 min. or just until wilted. Remove from heat.
- Place pizza crust on baking sheet; spread with cream cheese mixture. Top with 1/2 cup cheese, cooked vegetables and remaining cheese. Brush edge of crust with remaining oil.
- Bake 12 to 14 min. or until cheese is melted.
Nutrition Facts : Calories 310, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 35 mg, Sodium 560 mg, Carbohydrate 30 g, Fiber 2 g, Sugar 3 g, Protein 17 g
CHICKEN ALFREDO VEGGIE PIZZA
"I created this pizza myself, and it's become one of our favorites! The vegetables' bright colors make it very appealing." Nancy Lindsay - New Market, Iowa
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 22
Steps:
- In a large bowl, dissolve yeast in warm water. Add the oil, sugar, 1/2 teaspoon salt, seasoning blend, whole wheat flour and 2-1/4 cups bread flour. Beat until smooth. Stir in enough remaining flour to form a stiff dough., Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise for 20 minutes., Punch dough down; roll into a 15-in. circle. Sprinkle cornmeal over a 14-in. pizza pan coated with cooking spray. Transfer dough to prepared pan; build up edges slightly. Bake at 425° for 12-14 minutes or until edges are lightly browned., Meanwhile, in a large saucepan, combine flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the chicken, spinach, Parmesan cheese, pepper and remaining salt. Cook and stir over medium heat until spinach is wilted., Spread sauce over crust; top with remaining ingredients. Bake 10-15 minutes longer or until cheeses are melted.
Nutrition Facts : Calories 317 calories, Fat 9g fat (4g saturated fat), Cholesterol 40mg cholesterol, Sodium 476mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 3g fiber), Protein 22g protein. Diabetic Exchanges
Tips:
- To save time, you can use pre-cooked quail or partridge.
- If you are using fresh quail or partridge, make sure to clean and pluck them properly before cooking.
- To prevent the quails from drying out, cook them over medium heat and do not overcook them.
- The sauce can be made ahead of time and reheated before serving.
- Serve the quails with a side of mashed potatoes, rice, or pasta.
Conclusion:
Alfredo Viazzi's Quails Hunter Style is a delicious and elegant dish that is perfect for a special occasion. The quails are cooked to perfection and the sauce is rich and flavorful. This dish is sure to impress your guests.
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