Quaglie Alla Melagrana (Quail with Pomegranate) You Have To Try

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Quaglie Alla Melagrana (Quail with Pomegranate)

"This is an vintage Sicilian recipe. The pomegranate seeds upload a tartness this is balanced via the wonder of the orange zest and juice."

Ingredients :

• 1 half of cups pomegranate seeds
• half of cup pomegranate juice
• half cup orange juice, or as needed
• half of cup Marsala wine, or as wished
• 1/four cup chopped fresh mint
• 2 tablespoons grated orange zest
• 12 quail, dressed
• salt and freshly ground black pepper to flavor
• 12 slices pancetta (Italian unsmoked cured bacon)
• 1/4 cup olive oil
• 1 cup chicken stock
• 2 oranges, sectioned
• 1/2 cup pomegranate seeds, for garnish

Instructions :

Prep : 40M	Cook : 12M	Ready in : 3H15M

• Stir collectively 1 1/2 cups pomegranate seeds, pomegranate juice, orange juice, Marsala, mint, and orange zest in a completely massive glass or ceramic bowl. Add the quail, and flip to calmly coat. Cover the bowl with plastic wrap, and marinate at room temperature for 2 hours.
• Remove the quail from the marinade, and pat dry with paper towels. Season the quail interior and out with salt and pepper. Strain the marinade, booking the liquid, and stuff the quail with the pomegranate seeds. Wrap each quail with 1 slice of pancetta.
• Preheat an oven to four hundred degrees F (two hundred levels C).
• Heat the olive oil in a big skillet over medium-excessive warmth. Cook the quail four at a time within the hot oil until golden brown on all sides, 5 to eight minutes overall. Place the quail into a massive roasting pan in a unmarried layer; set apart. Pour the hen stock and reserved liquid marinade into the skillet, and produce to a boil. Cook and stir till the sauce has decreased to half of its original extent. Pour the sauce over the quail.
• Bake the quail within the preheated oven till now not purple at the bone and the juices run clean, 10 to 15 mins. An instantaneous-examine thermometer inserted into the thickest part of the thigh, near the bone must read a hundred sixty five stages F (seventy four levels C). Pour the juices from the baking dish again into the skillet; cover the quail with aluminum foil, and maintain heat. Taste the juices, and add extra orange juice and Marsala wine if desired. Stir inside the orange segments, and bring to a boil over medium-high warmth. Cook a couple of minutes till warm. Pour the sauce and orange segments over the quail, and sprinkle with half of cup of pomegranate seeds to serve.

Notes :

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