tagliatelle with quail ragù

tagliatelle al ragù di quaglie

TOTAL TIME: 1 hour, 15 minutes

MAKES: 4 to 6 servings

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Ingredients

4 semi-boneless quails
1/4 cup extra-virgin olive oil
1 large onion, quartered and thinly sliced
2 chicken livers
3 tablespoons finely chopped fennel fronds
1 cup dry white wine
1 cup vegetable broth
Fine sea salt
Freshly ground black pepper
1 (17.6-ounce) package dried egg tagliatelle

Instructions

Remove quail organs from cavity and discard. Using a large chefs knife or cleaver, cut off leg-thigh pieces and set aside. Cut off and discard wing tips and any protruding neck. With 1 quail body facing breast-side up on cutting board, using fingers inserted into cavity, gently separate breast from back; discard back. Repeat with remaining quail. Cut breasts in half lengthwise.

In a large, straight-sided skillet or wide heavy pot, heat oil over medium-high heat until hot but not smoking. Add onion and cook, stirring occasionally, until onion is translucent and softened, about 3 minutes. Add quail (all pieces) and cook, turning occasionally, until browned, about 3 minutes. Add livers and 2 tablespoons fennel fronds; cook until livers are browned, about 1 minute.

Add wine and broth to pan. Bring to a gentle simmer and cook, partially covered, until quail is very tender and liquid is reduced

to about 1/2 cup, about 45 minutes. Meanwhile, heat oven to 200º.

Transfer quail breasts to a plate and place in oven to keep warm. Shred meat from quail thighs. Roughly chop meat and chicken livers, then return meat and livers to pan. Season ragù to taste with salt and pepper; cover to keep warm.

Bring a large pot of salted water to a boil. Cook pasta in the boiling water until al dente. Transfer pasta to a large serving bowl; add ragù and toss to combine. Season with salt and pepper to taste. Divide pasta among serving bowls and top with quail breasts and remaining tablespoon fennel fronds. Serve immediately.

September 2011