Quail Tettrazzini
Courtesy of Chef Chris Cosentino
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Chef Chris Cosentino elevates the nostalgic comfort of Tetrazzini with a refined, game forward twist. Tender quail takes center stage, nestled into a silky tangle of pasta and cloaked in a rich, woodsy sauce that whispers of forest floors and flickering hearths.
With every bite, you’re drawn into a dance of elegance and earthiness, delicate, indulgent, and unapologetically bold. It’s old-school meets haute cuisine, with a wink and a wild streak.
With every bite, you’re drawn into a dance of elegance and earthiness, delicate, indulgent, and unapologetically bold. It’s old-school meets haute cuisine, with a wink and a wild streak.
Ingredients
- 4 each semi bone less quail
- 2 oz shallots, sliced into thin rings
- 2 Tbsp garlic, sliced
- 2 cups reduced brown chicken stock
- 1 cup maitake mushrooms
- 1 cup piopini mushrooms
- 2 Tbsp crème fraiche
- 1 Tbsp thyme, picked
- 1 Tbsp butter
- 1 Tbsp extra virgin olive oil
- 3 Tbsp white wine
- 1 Tbsp flat leaf parsley, chiffonade
- kosher salt
- Fresh ground black pepper
- 2oz angel hair pasta
Featured Products
- ProBond Luxe® Polished Clad Stainless Steel Skillets
Directions
- Season the quail with salt and black pepper, in a large saute pan over medium heat with extra virgin olive oil add the 4 quail breast side down.
- Cook until golden brown then flip them over, add butter and brown then add the shallots, thyme, mushrooms and garlic and cook until soft about 3 minutes.
- Deglaze the pan with white wine reduce until dry then add the chicken stock bring to a boil reduce by half then add the crème fraiche.
- Toss in the broken fried angel hair pasta adjust the seasoning with salt and black pepper then finish with the chopped parsley.
- To serve place 2 quail per plate and evenly divide the sauce over both dishes then serve.
