Recipe by Shay
"This is an old Sicilian recipe. The pomegranate seeds add a tartness that is balanced by the sweetness of the orange zest and juice."
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1 1/2 cups
orange juice, or as needed
Marsala wine, or as needed
chopped fresh mint
grated orange zest
salt and freshly ground black pepper to taste
pancetta (Italian unsmoked cured bacon)
pomegranate seeds, for garnish
Excellent recipe! Haven't ever seen quails in any local stores, so I used 2 Cornish hens, which are quite a bit bigger than quails; the quantity of marinade, etc. for the 12 quails was just about right for the 2 hens, and used 3 pancetta for each bird. Served 1/2 hen per person. Also had to cook in oven quite a bit longer (a little more than an hour, I think); I used an instant thermometer to judge doneness and ensure the seeds used as stuffing got up to about 160F since they were used in marinating the raw bird. Pancetta got a bit overdone, slightly burnt at the longer cooking time, so I should have added that halfway through the oven time, although it was still very tasty. Anyway, bird & sauce had a wonderful flavor. Expect I'll do this again!
* Percent Daily Values are based on a 2,000 calorie diet.
Quaglie Alla Melagrana (Quail with Pomegranate)
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 341
** Calories from Fat: 194
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