Quails in Rosemary, Garlic and Red Wine Sauce

fx

Wed, 9 Mar 2016 05:48:54 GMT

In the tomato it goes, substitute with chili powder.

fx

Tue, 8 Mar 2016 13:12:44 GMT

Sandra would you have more information, I could not find any recipes under that spelling, just a bread called "puccia" that is like a french fou�e.

Dana

Tue, 26 Jun 2012 23:57:03 GMT

I see no mention of what to do with the dried chili! I would assume you add it to the pan at some point? What would be a good substitute for a dried chili?

SANDRA

Sat, 9 Jun 2012 23:51:59 GMT

I make a chicken or dove dish with rosemary, red wine, garlic and tomato sauce. (Don"t judge, please) it is called Putacia (phonetic). Do you know of this, my grandmother came from Ancona, Italy and this is her recipe.

fx

Fri, 5 Mar 2010 09:49:51 GMT

Glad it worked at last! You will see strong differences depending on the type of rosemary you use, some are much more fragrant than others.

Kevin de Bruxelles

Mon, 1 Mar 2010 12:14:18 GMT

I tried this recipe again and the sauce was much better this time. I didn"t really use tomato paste (I instead used crushed tomatoes strained of their water) the first time and so that it why it why not so great back then.

Amazing what happens when you actually follow the instructions!

fx

Wed, 27 Jan 2010 20:01:22 GMT

Good luck for next time!

kevin de bruxelles

Tue, 26 Jan 2010 11:10:26 GMT

I tried recipe this last week. The quail itself turned out very well but I was less impressed with the sauce. Next time I think I will sustitute the tomatoe puree for chicken stock / chopped tomatoes. I also think some Madeira wine would go well in the sauce.

For the base I wanted something very simple so I used a combination of Greek rice (actually orzo pasta) and red Italian beans (similar to pinto beans) all cooked in chicken stock. it turned out well.

inge kohl

Wed, 23 Dec 2009 03:30:45 GMT

I just have found you recipe, it looks and sounds delicious to me.We are going to "have it"
tomorrow night, Christmas Eve.
I shaLL tell you about the result later.
For now many thanks
Inge

Jodee

Sun, 11 Nov 2007 21:33:19 GMT

The recipe sounds fantastic and I plan to try it. But I would like to know what you do with the chili? I can tell from the picture that you are using a whole dried chili pepper. Do you grind the dried chili or use it whole or break it into pieces or what? Also -- When is the chili pepper added to the recipe? Thanks!

fx

Tue, 30 Oct 2007 14:55:54 GMT

Anna, you go right ahead with a very young chicken or another small bird that can cook in 20-30 minutes. Quails are fancy but you might find them sold by the half-dozen in Mexican food markets if there is such a thing in Canada (my recollection is you are long on Chinese but short on Latinos!). If you can access some game birds of light taste it might work too. Let me know how you fare and thanks for visiting!

anna

Tue, 30 Oct 2007 13:00:34 GMT

Do you think I can replace quail for chicken? Or maybe another white meat? I live in Canada and I cannot find this bird in my grocery shops or butcher, but I liked your recipe and would like to try it. Thanks.