Montseny quail Girona style
Golden quail in a casserole dish with sausage and onion, covered in a sauce made with dry white wine, almonds, parsley, and cinnamon, slowly simmered.
At a glance: serves 4 people, 1 hr 10 min total (30 min prep and 40 min cook time), difficulty: medium.
This Catalan recipe from the Girona region features quail simmered with sausages and onions. It is seasoned with a sauce made from almonds, parsley, and dry white wine.
Ingredients and directions
- Prep time30 min
- Cook time40 min
- Total1 hr 10 min
- DifficultyMedium
- Cooking methodnibbling
Ingredients
people
- $0.21
- $5.03
- $0.57
- $0.16
- $0.03
- $0.27
Directions
- Stuff the quail with herbs, then sear them in alcohol or gas until cooked through. Finally, remove the stuffing and season the quail with salt and pepper. ≈ 8 min
- Fry them in a pan with hot oil (or lard).
- Add the sausage, cut into pieces, and the peeled and chopped onion, then simmer gently.
- In a bowl, combine the peeled almonds with some chopped parsley and cinnamon, then mix with the wine and pour over the quail. Add a little cold water if needed. ≈ 4 min
- Continue to cook for 15 to 25 minutes. Serve the quail whole, with plenty of sauce.
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