Pappardelle with quail ragout

Preparation	45'
Difficulty	Medium
Game	Quail
Calories	600 - 700
Activity	Running F 82’, M 60’
People	4
Wine pairing	Marche Rosso IGT-Stefano Antonucci

Ingredients

For the home-made pasta

G 320 flour “00”
N 6 egg yolks
N 1 egg
Salt to taste

For the ragout

N 2 quails ( plucked and gutted)
G 100 ground meat
G 50 chopped bacon
N 1 unpeeled clove of garlic
G 30 extra virgin olive oil
G 30 white wine
Vegetable broth to taste
Salt and pepper to taste
Aromatic herbs (sage; rosemary; marjoram; thyme)

Kcal 660*

*For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.

Preparation

Mix flour with eggs and a pinch of salt. Knead it and cover the dough with cling film. Let it rest for 10′.
Roll out the dough and cut it into 1 cm wide strips using a roller cutter to obtain pappardelle.
Heat the extra-virgin olive oil in a frying pan, stir-fry the garlic with the aromatic herbs. Add the quails cut in half, the ground meat and the bacon.
Cook the meat, pour the white wine and let it evaporate. Add the broth and cover. Cook over low heat for 10′, adding broth if necessary.
Uncover and let the liquids evaporate, season with salt and pepper.
Separate the breast and the legs, cut the breasts into small pieces and add them to the ragout.
Cook the pappardelle in plenty of salted water, drain “al dente” and toss with the quail ragout. Serve the pappardelle with quail legs.

Pappardelle with quail ragout

Ingredients

Preparation

Other dishes from Quail