The best recipes for cooking quails – Italian Cuisine

How to cook quail

In the pan, in the oven, in the woodcutter, stuffed: four ideas to cook the quails with their delicate meat and rich in proteins

The quails they are often associated with haute cuisine, as a refined dish for special occasions. To be honest, cooking quails is quick and easy, thanks to the tenderness of their meat. There quail meatIt is also perfect because it is delicate, rich in protein and easily digested.

How to cook quail

Usually, given the small size, the quail is whole kitchen. It can be done in many ways, for example grilled or stewed with the addition of aromas and spices. It must, however, be well plucked (otherwise it should be passed near the flame of a stove) and have the light pink leather. Depending on the time you have available, the occasion and your personal tastes, you can range between different recipes. Because the meat of the quail is very thin, must be cooked so carefully to avoid it being too dry.

How to cook quail

Quail in the pan and in the oven

This dish, besides being light is fast to prepare, will make you look great, cooked in a pan or baked.


10 quails eviscerated
150 g of pancetta cut into thin slices
1 clove of garlic
3 carrots
1 celery
rosemary to taste
sage to taste
Salt and Pepper To Taste.
4 tablespoons of extra virgin olive oil
1 glass of white wine (or 1/2 glass of red wine)


1) wash the quails under the boiling water and clean them from any residual feathers;
2) pass them in a mixture of sage, rosemary and a pinch of salt;
3) wrap each quail in two slices of bacon and tie it with string.

For the quails in the pan

4) fry the garlic in hot oil and blend with a little white wine, letting it evaporate over high heat;
5) add celery and carrots previously cut into cubes;
6) continue cooking over a low flame for 45 minutes.

For baked quails

7) placed in a pan anointed with oil the quails passed in the chopped aromas and add the diced celery and carrots, a clove garlic and a pinch of salt;
8) bake at 180 degrees for 25 minutes and half cooked with white wine. If the bacon dries too much, cover the meat with a sheet of foil.

Serve the quails with roast potatoes, mashed potatoes or vegetables to taste.

Quails to the woodsman

If you are looking for a dish from homemade flavors, the quails to the woodsman are the winning solution. An idea for a Sunday lunch? Absolutely yes!


10 quails eviscerated
100 g of thick sliced ​​pancetta
100 g of tomatoes or preserves (depending on the season)
50 g of dried mushrooms (or fresh or frozen)
1 onion
some sage leaves
1 glass of white wine (or 1/2 of red wine)
q.s. of salt and pepper
4 tablespoons of extra virgin olive oil


1) prepare the quails and chop the mushrooms, after having soaked them in water for half a day;
2) sauté the onion, sage and bacon in a pan with hot oil;
3) as soon as the sauté is ready, add the quails making them brown on both sides and then blend with the white wine;
4) add to the preparation the mushrooms and stir;
5) add the freshly chopped fresh tomatoes, if fresh or preserved in season;
6) set salt and pepper and finish cooking.

Serve the hot dish, combining mashed or polenta. For a more delicate taste, accompany it with mushrooms. Add on top of the sauce … to lick your mustache!

Stuffed quail

The Stuffed quail they are a real delicacy, which will make any lunch a royal one!


10 quails eviscerated
100g of cooked ham
90 g of sausage
80 g of lard (if you do not like it, opt for the bacon)
2 eggs
60 g of butter
some sage leaves
1 sprig of rosemary, 1 tablespoon of thyme leaves, 2 bay leaves
4 tablespoons of extra virgin olive oil
1 glass of white wine (or 1/2 of red wine)
q.s. of salt and black pepper


1) wash the quails and place them in a bowl, adding oil and pepper; let it rest for 2 hours;
2) prepare the stuffing with minced lard, minced sausage, aromatic herbs and chopped hard-boiled eggs;
3) stuff the quails, closing the hole with the kitchen string and then fry them in the pan with some butter;
4) season with salt and pepper and blend with white wine, letting it evaporate;
5) continue cooking for half an hour.

Serve the stuffed quails with a side dish to the occasion: asparagus sautéed in butter or fried artichokes. Always choose seasonal vegetables!

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