Recipe for Quail with Lemon Tagliatelle
Total time
Recipe type: French
Serves: 4
- 8 Quails
- 50 grams butter (3.5 T)
- 4T honey
- 2T Dijon mustard
- salt and pepper
- 250 g tagliatelle or 9 oz dried
- zest of one lemon
- ½ cup heavy cream
- 3 sage leaves
- 3T parmesan, plus extra for sprinkling
- Melt butter and honey. Add Dijon mustard to that.
- Salt and pepper quail and brush with marinade.
- Cover and let sit for 2 hours or overnight.
- Preheat oven to 415°F or 210°C.
- Put quail in, covered, for 25 minutes. Uncover and cook for another 25-30 minutes.
- For the tagliatelle, boil salted water. (Begin the cream preparations before you cook the spaghetti).
- Cook the pasta and drain.
- Mince the sage leaves, and add that with zest, parmesan, and cream and blend it.
- Melt a pat of butter in a pan and add the cream. Bring to a light bubble and add the cooked pasta.
- Mix and serve the pasta with one or two quail and salad on the side.
Recipe by A Lady In France at https://aladyinfrance.com/recipe-quail-lemon-tagliatelle/
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