Alfredo Viazzis Quails Hunter Style Recipes

Steps:

• Soak bread in 1/2 cup olive oil in a mixing bowl; work the oil well into the bread. Add garlic, juniper berries, salt to taste and sage leaves. Knead all ingredients into the bread. Add the brandy and mix well. Divide the mixture into 12 parts, and stuff each quail with one part. Cover the quails with a towel and leave out at room temperature for five hours.
• Take the stuffing out of quails and set the quails aside. Melt the butter in a saucepan over medium flame. Break up the bread stuffing into the butter. Cook for 5 minutes. Add the rosemary and porcini to the pan. Lower the flame and simmer, stirring with a wooden spoon. Add the porcini water and keep simmering. Add the wine and let evaporate for 8 minutes. Mix well and remove from fire. Keep warm.
• Split the quails down from the breast side, leaving them attached by the backbone. Rub the quails with a mixture of the remaining 2 tablespoons olive oil, vinegar, and salt and freshly ground pepper to taste. Heat a cast iron skillet or a griddle to very hot. Lay the birds on the griddle, open side down. Place a heavy object over them to press them down flat. Add some extra oil if necessary and cook 10 minutes. Turn the quail on their backs, replace the heavy object over them and cook another 10 minutes.
• Heat the sauce, stirring and tasting for seasoning. Arrange the quails on a serving platter and spoon the sauce over them. Serve immediately.

Steps:

• Using the largest holes of a grater, grate the cheese. (This may also be done with a Cuisinart, using a rapid on-off motion, but be careful not to puree or process the cheese.) The grated cheese should be pelletlike in consistency. Set aside.
• Using a rolling pin and a wooden chopping board, crack the peppercorns as you would in making steak au poivre. Set aside.
• Bring 6 quarts of water to a rapid rolling boil. While waiting for the water to boil, wash and dry the basil leaves and cut into thin ribbons. Set aside.
• When the water comes to a boil, add salt and, if you are using whole- wheat pasta, a tablespoon of cooking oil to prevent it from sticking. Add pasta to rapidly boiling water and stir with a long-handled wooden spoon or fork to separate the pasta and bring the water rapidly back to a boil. Leave to cook at a rapid boil for 5 to 7 minutes, adjusting cooking time according to the type of pasta you are using.
• While pasta is cooking, melt the butter in a small saucepan and set aside.
• Have ready a warm serving bowl and when the pasta is done, drain quickly and turn into the bowl. Add the melted butter and toss thoroughly. Add the grated cheese and toss with the pasta. Finally add the cracked pepper and mix again. Serve immediately on warm plates and sprinkle each serving with the ribbons of basil.

Steps:

• In a large bowl, dissolve yeast in warm water. Add the oil, sugar, 1/2 teaspoon salt, seasoning blend, whole wheat flour and 2-1/4 cups bread flour. Beat until smooth. Stir in enough remaining flour to form a stiff dough., Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise for 20 minutes., Punch dough down; roll into a 15-in. circle. Sprinkle cornmeal over a 14-in. pizza pan coated with cooking spray. Transfer dough to prepared pan; build up edges slightly. Bake at 425° for 12-14 minutes or until edges are lightly browned., Meanwhile, in a large saucepan, combine flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the chicken, spinach, Parmesan cheese, pepper and remaining salt. Cook and stir over medium heat until spinach is wilted., Spread sauce over crust; top with remaining ingredients. Bake 10-15 minutes longer or until cheeses are melted.