Tettrazzini de codorniz
Quail Tettrazzini
Courtesy of Chef Chris Cosentino
Rated 4.5 stars by 2 users
Servings
2
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.
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
-
ProBond Forged 11” Skillet
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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.
