Quail With Fregola And Olives Recipes

QUAIL WITH FREGOLA AND OLIVES

Quail With Fregola and Olives image

Veering from quail, you could serve the fregola, scooped from the pot without baking, alongside lamb chops or a roast. As for those figs, they'll honor a wedge of sharp cheese, with the last of the wine.

Provided by Florence Fabricant

Categories dinner, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

12 quails, butterflied
Salt
pepper
6 tablespoons extra virgin olive oil
3 tablespoons black-olive tapenade
5 cups chicken stock, or as needed
1/2 cup finely chopped fennel
1 cup finely chopped onion
3 garlic cloves, minced
2 tablespoons tomato paste
Leaves from 3 rosemary sprigs
1/3 cup pitted black Niçoise olives, chopped
1 pound fregola (toasted pasta)

Steps:

Rinse the quails, pat them dry and season with salt and pepper. Heat one tablespoon of the oil over medium-high heat in a large sauté pan. Brown as many quails, skin side down, as will fit in one layer. Remove seared birds to a platter and repeat with the rest. Mix the tapenade with the remaining olive oil and spread on the uncooked side of each quail.
Heat the stock to a simmer in a saucepan. Meanwhile, turn the heat in the sauté pan to low, add the fennel, onion and garlic and sauté until soft. Stir in the tomato paste, rosemary and olives. Stir in the fregola. Begin adding warm stock, about 1/2 cup at a time, stirring while it is absorbed, as if making risotto. After 20 to 25 minutes, the fregola should be al dente. Add any quail juices from the platter and season with salt and pepper.
Heat oven to 400 degrees. Spoon the fregola into a large baking dish. On top of it, arrange the quails, skin side up, slightly overlapping. Bake 20 minutes.

Nutrition Facts : @context http, Calories 931, UnsaturatedFat 30 grams, Carbohydrate 72 grams, Fat 44 grams, Fiber 5 grams, Protein 58 grams, SaturatedFat 10 grams, Sodium 1302 milligrams, Sugar 5 grams

FREGULA WITH BRAISED BUTTERNUT SQUASH AND TOMATOES

Fregula with Braised Butternut Squash and Tomatoes image

Provided by Anne Burrell

Categories side-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 11

Ingredients

Extra-virgin olive oil
1 medium onion, cut into 1/2-inch dice
Kosher salt
Pinch crushed red pepper
2 cloves garlic, smashed and chopped
1 (28-ounce) can whole plum tomatoes, passed through a food mill
2 cups peeled and diced 1/4-inch pieces butternut squash
1 to 2 cups chicken or vegetable stock
Bay leaf
1 1/2 cups medium fregula* or Israeli couscous
1 bunch chives, finely chopped

Steps:

Coat a large saucepan generously with extra virgin olive oil. Add the onions and bring to a medium high heat. Season generously with salt and add the crushed red pepper. Saute until the onions are translucent and very aromatic, about 7 to 8 minutes. Add the garlic and saute for another minute. Add the tomatoes. Fill the tomato can with water and add to the pan. Season with salt and cook over medium heat for about 10 to 15 minutes or until the water has reduced. Add the squash, stock, and bay leaf. Taste for seasoning and season with salt if needed. Cook until the squash is cooked through and most of the liquid has absorbed, about 20 to 30 minutes.
Bring a pan of well-salted water to a boil. Add the fregula and cook until it is cooked through but still al dente, about 8 to 10 minutes. Strain and add to the pot with tomatoes and squash. Stir to incorporate. Add more stock or water if the mixture is dry and cook longer if it is too soupy. When done it should have a stew-like consistency. Stir in the chives. This will be really good today but even better tomorrow!

FREGOLA WITH CLAMS AND MUSSELS

Fregola with Clams and Mussels image

Provided by Giada De Laurentiis

Categories main-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

3 cups chicken stock
3 cups water
1 tablespoon kosher salt, plus more for seasoning
1 pound (3 1/4 cups) fregola pasta
1/4 cup plus 3 tablespoons olive oil
1 medium onion, chopped
Freshly ground black pepper
2 garlic cloves, chopped
1 cup dry Marsala wine or dry sherry
1 cup (about 6 ounces) grape or cherry tomatoes
12 little neck clams, cleaned
12 mussels, cleaned
1/2 cup chopped fresh flat-leaf parsley

Steps:

In a large pot, combine the chicken stock, water, and 1 tablespoon salt, and bring to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
While the pasta is cooking: Heat 1/4 cup of the oil, over medium-high heat, in a large Dutch oven. Add the onion, season with salt and pepper, and cook until soft, about 5 to 7 minutes. Add the garlic and cook for 1 minute longer. Add the Marsala wine and grape tomatoes, and cook for 1 minute, scraping the brown bits that cling to the bottom of the pan with a wooden spoon. Add the clams and mussels to the pan. Cover the pan with a tight-fitting lid and cook until all the shellfish have opened, about 5 to 8 minutes. Discard any unopened shellfish.
Using tongs, remove the shellfish from the pan and reserve. Drain the pasta and transfer to a large serving bowl. Pour the shellfish cooking liquid over the fregola. Add the remaining olive oil and 1/4 cup of the parsley and toss. Place the reserved shellfish on top of the fregola and garnish with the remaining parsley.

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