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Quail Stuffed with Fresh Ricotta, Bacon, and Greens with Green Garlic-Sweet Pea Puree Recipe

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Quail Stuffed with Fresh Ricotta, Bacon, and Greens with Green Garlic-Sweet Pea Puree
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Ingredients
18
Count
Nutrition
344
Calories
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Ingredients:

Directions:

  1. To prepare the pea puree: Bring a pot of heavily salted water (2 tablespoons salt per quart) to a boil. In a saute pan over medium heat, heat the olive oil. Add the garlic and saute, stirring occasionally, for 5 minutes. Remove from the heat and set aside. Blanch the peas for 3 or 4 minutes in the boiling water. Drain and puree in a food processor or pass through a foodmill. Combine with the sauteed garlic. Taste for seasoning. Set aside. To prepare the stuffing: Wash the frisee, remove the stem, and discard the tough outer leaves. In a saute pan over medium heat, heat the olive oil. Saute the frisee until it begins to wilt, about 2 minutes. Add the garlic and continue to saute until the greens are just wilted, 1 to 2 minutes. When cool enough to handle, chop coarsely. In a saute oan over medium-low heat, cook the bacon until golden brown. Drain on a paper towel. Discard the fat. Combine the bacon with the ricotta, Parmesan, herbs, and greens-garlic mixture. Season to taste with salt and pepper. To prepare the quail: Preheat the oven to 400 degrees. Season the inside of the quail with salt and pepper. Make a slit in the left leg of each quail and slip the right druntick end through the incision in the left. Fill a piping bag with the stuffing, and pipe the stuffing into the quail opposite the drumsticks, between the wing bones. (Using a piping bag makes it easier. If you don't have one, use a small plastic bag and cut off a corner. You could also spoon the stuffing into the birds.) Do not overfill. Tie the wings together. In a saute pan over medium-high heat, heat 2 tablespoons olive oil and brown the quail on both sides. Place them on a rack in a roasting pan. Roast in the oven for 12 to 15 minutes, or until the juices run clear when the thigh is poked with a sharp knife. To serve, in a saute pan over low heat, reheat the pea puree for a few minutes. Divide among 4 plates. Remove the string from the wings of the quail, and place 2 quail on each plate, on top of the puree. Garnish with pea sprouts.
  2. Wine Notes Quail is not as gamy or wild as some fowl, and the flavors are often influenced by ingredients or cooking method. A Pinot Blanc, which has the body of a red wine with the acidity of a white, complements the fuller flavors of the quail and bacon as well as the herbs and greens in the stuffing.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 344.03 Kcal (1440 kJ)
Calories from fat 265.18 Kcal
% Daily Value*
Total Fat 29.46g 45%
Cholesterol 177.94mg 59%
Sodium 165.82mg 7%
Potassium 292.75mg 6%
Total Carbs 8.96g 3%
Sugars 4.77g 19%
Dietary Fiber 2.42g 10%
Protein 10.53g 21%
Vitamin C 60mg 100%
Vitamin A 2.4mg 79%
Iron 220.8mg 1227%
Calcium 134.6mg 13%
Amount Per 100 g
Calories 107.37 Kcal (450 kJ)
Calories from fat 82.76 Kcal
% Daily Value*
Total Fat 9.2g 45%
Cholesterol 55.53mg 59%
Sodium 51.75mg 7%
Potassium 91.36mg 6%
Total Carbs 2.8g 3%
Sugars 1.49g 19%
Dietary Fiber 0.75g 10%
Protein 3.29g 21%
Vitamin C 18.7mg 100%
Vitamin A 0.7mg 79%
Iron 68.9mg 1227%
Calcium 42mg 13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.9
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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