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Fettuccine with Quail

Serves 4


  • 2 roasted quail, meat removed and shredded
  • 2 carrots, fine chop
  • 2 celery stalks, fine chop
  • 1/2 large onion, fine chop
  • 2 bay leaves
  • 1 cup dry white wine
  • freshly grated nutmeg to taste
  • salt and freshly ground black pepper to taste
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons unsalted butter
  • 1 pound fettuccine, cooked


  1. In a pot combine shredded quail meat, chopped carrots, celery, onion, bay leaves, nutmeg and white wine.
  2. Braise on stovetop for about 30 minutes.
  3. Remove from heat and let cool. 
  4. In a sauté pan heat olive oil and butter. Add quail mixture, salt and pepper to taste and sauté for 5 minutes.
  5. Add cooked pasta, toss the mixture well.

To serve, divide among 4 shallow bowls. Top with freshly grated Parmigiano-Reggiano cheese and olive oil to finish.

Hudson Valley Restaurant Week is back this April 8-21!