#59 Quaglie alla Cacciatora
I grew up watching my grandmother cook quails the morning after my father hunted them, brown them in guanciale, simmer in wine and finish with herbs. That same rhythm still works today. Even farmed quails turn rich and tender when you give them time and a good pan.This is how I cook mine: simple, slow with no shortcuts.
Full story with recipe, method, and tips coming soon on Substack (link in bio).
#cacciatora #quaglie #centralitaly #cucinapovera #slowfooditaly #forgottenitalianclassics #italianrecipes
34 Comments
we eat them in the uk too
do italians have any pigeon dishes?
Calling for "welcome to Italian forgotten classics" to come back again
Beautiful food ❤
Delicioussssss Massi is best!!!!!
Buonissime, per carità, però sono le mica tanto! La carne non è mai stata una cosa di tutti i giorni
Vaiiiii
It's quail season in my area. Time to bust out the 12 gauge.
Quail is nice :3
Are those frogs?! 🤮🤮🤢🤢
In Italy we eat it on the "Festa del Grazie"
I don’t find quails here but because this looks so good I will try to use chicken legs for the dish, fingers crossed 😂
Riva, casa mia ❤
“In fondo che festa della repubblica sarebbe senza quaglie”
Omg that quail looks soooo good
Besides that, im pleasantly surprised at how a lot of more traditional and old style italian cooking comes down to a meat or something like meat broiled in soffritto and tomato and local herbs/ingridients, usually served with something like polenta or potatoes. I love that it all comes down to that simple yet amazing base.
I love quail, and pigeon, might be my favorite meats, but I can never see them served anywhere
Alla prossima fai le rane. Sarà un shock per tutti sapere che anche in Italia le si mangiava. Anche le lumache.
I was scared they were frogs for a second. Kinda look like frogs.
Fre ricordati di zena
Sembra divino, quando torno dalla Germania ci faccio un pensiero
Bravo Bonucci
my grandma was used cooking them , delicious
It looks like squirrel.
we can only get quail if we personally hunt for it, but cornish game hens are available at stores, can I use cornish game hens instead?
❤
Un altro grande classico molto sottovalutato è il bollito (+ salsa verde) con la peará
che meraviglia!!
i feel like a dish like this is EXACTLY what i followed this channel for, this is my idea of food heaven
here in Scotland when me and my mother lived in the countryside, we got a lot of fresh pheasants (sadly, a lot would run in front of cars, but the locals would either deliver them to the butcher or give them to a neighbour so they wouldn't go to waste) – and my mum made a similar dish to this once, but with pheasant meat, and she just sort of freestyled it but wound up using most of the ingredients in this video since she knows i love rich tomato based sauces
best way to describe it was "hearty", for sure, perfect kind of sweet/savoury balance… probably quite a bit heavier and gamier than quail would be, but still, watching this gave me such a sense of nostalgia 💘
once the cookbook releases, make sure you have a section that lists specialty retailers/online shops to order some of the ingredients (a lot of us viewers are from other countries!)
Grande Massimo!!!Un’altra fantastica ricetta riuscita perfettamente!!!
The way he says quail makes me smile so much. What a wonderful thing to hear
I worked at a place that did a very similar quail dish. Rough Creek Lodge and Resort brines the quail in a maple syrup and spiced bourbon brine and then dust them with ancho chili powder, grill over an oak wood fire and serve over polenta topped with a sweet red tomato chutney
Nice
Thank you for all your work! 💪🏻