Ingredients
Serves 4400gr tagliatelle e.g. Barilla
Stock:
6 quail, meat removed from breast and legs, carcasses retained
2 tbsp olive oil
1 stick celery, finely chopped
1 shallot, finely chopped
1 red onion, finely chopped
1 carrot, finely chopped
1 clove garlic, finely chopped
1 field mushroom, roughly chopped
1 bay leaf
1 sprig thyme
250ml white wine
500ml chicken stock
Sauce:
Stock as above
1 tbsp olive oil
Quail breasts and leg meat, finely sliced
250gr button mushrooms, sliced
20 dried porcini mushrooms, soaked in ½ cup of boiling water until soft. Strain water and retain.
1 clove garlic, finely chopped
2 shallots, finely chopped
½ cup continental parsley, finely chopped
Method
Heat olive oil in a large pan and cook the quail bones until quite brown all over. Add remaining ingredients (except wine and stock) and fry for 5 minutes or until golden and aromatic. Add wine and stock along with the drained porcini water and bring to the boil. Reduce heat and simmer until the sauce is thick. Strain and set aside.
Cook pasta as per packet directions, Drain and set aside.
Heat oil in a large fry pan push to one side, increase heat and quickly fry quail meat until golden, but still pink on the inside, add shallots and garlic and cook until soft and golden. Add mushrooms, season with salt and pepper and cook until soft (about 5 minutes).
Add strained sauce and return to a simmer. Remove immediately from heat, add parsley and drained pasta, tossing to combine well. Thicken sauce with a tiny bit of corn flour and water if it's not thick enough.
Serve immediately.