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Braised Quail

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)238.68
Carbohydrates (g)-
Total fats (g)27.0
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Clean the quail and pat dry. | 2. Place a slice of pancetta, a sage and rosemary sprig, and a sliver of garlic. | 3. Heat the oil in a large, lidded frying pan and brown the quail all over quickly. Add salt and pepper to taste. Add extra rosemary and sage leaves and the white wine. | 4. Put the lid on, turn the heat down to low and cook very slowly adding more wine and chicken stock as needed. Cook until well done. | 5. Serve with polenta and a salad of radiccio or rocket if you want to. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    quail 6 - - - -
    pancetta 6 slices - - - -
    sage leaf 6 - - - -
    rosemary - - - -
    garlic clove 2 cut - - - -
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    salt pepper - - - -
    rosemary - - - -
    white wine 1 cup - - - -
    chicken stock - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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