ricotta-stuffed quail

quaglie ripiene di ricotta al forno

4 servings

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Ingredients

2 medium carrots
2 medium zucchini, julienned
1 small leek, white and pale green parts only, julienned
1 1/2 cups sprouts, alfalfa or similar
1 globe artichoke
1/4 cup plus 1 tablespoon olive oil
1 shallot, minced
8 ounces fresh ricotta cheese
2 large egg yolks
Fine sea salt
Freshly ground black pepper
8 semi-boneless quail
1 tablespoon unsalted butter
1 teaspoon finely chopped fresh rosemary
2⁄ 3 cup dry white wine
SPECIAL EQUIPMENT: kitchen string

Instructions

Heat oven to 350°.

Finely chop 1 carrot; set aside. Julienne remaining carrot. Meanwhile, in a bowl, mix together julienned carrot, zucchini and leek.

Arrange 2 mounds of vegetable mixture on each serving plate. Top each mound with sprouts.

Bend back and pull tough outer leaves from artichoke (keep pulling until you expose a central cone of leaves that are green at tips, with a paler and whitish base, at least 11 ⁄ 2 inches high). Slice off tough tops of central cone (at least 1 inch). Using a sharp spoon or melon baller, scrape out and discard hairy choke from center of artichoke. With a paring knife, cut away any tough green part remaining from trimmed leaves. Trim and peel the stem. Finely chop artichoke stem, tender inner leaves and heart.

In a medium skillet, heat 1 tablespoon oil over medium heat. Add chopped carrot, artichoke and shallot; reduce heat to medium-low and cook, stirring occasionally, until tender, about 10 minutes. Transfer vegetables to a medium bowl; let cool. Add ricotta, egg yolks and 1/4 teaspoon each salt and pepper; stir to combine.

Discard any disposable metal skewers from cavity of each quail, then rinse quail inside and out and pat dry. Season each quail inside and out with salt and pepper. Stuff cavities with cheese mixture. Tie legs together with string and push legs up against body. Using toothpicks, secure cavities closed.

In a 12-inch heavy ovenproof skillet, heat oil and butter over medium heat until foam subsides, then brown quail on all sides, 10 to 12 minutes total. Transfer to a large plate.

Carefully wipe skillet dry with paper towels. Return quail (with any juices on plate) to skillet, sprinkle with rosemary and roast, breast-side up, in oven until just cooked through (cut into an inner thigh; meat will still be slightly pink), 10 to 12 minutes. Transfer quail to serving plates, placing 1 quail atop each mound of vegetables.

Add wine to skillet; simmer over medium-high heat, scraping up bits from pan, for 2 minutes. Drizzle juices over quail.

December 2009