Quail Escabeche from Castilla-La Mancha | ESCABECHE DE CORDORNIZ
Course: MainServings
3
peopleCooking time
30
minutesTantalize your taste buds with a traditional Quail Escabeche recipe from the heart of Castilla-La Mancha. This dish marries the tender, flavorful quail with a harmonious blend of vegetables, herbs, and a tangy vinegar infusion, creating a culinary experience that is both rustic and refined. Perfect for a family dinner, this recipe serves 3 and combines classic Spanish flavors that are sure to impress.
Ingredients
- Quail Escabeche
3 quail
1 onion
1 carrot
olive oil
2 cloves of garlic
0.5 teaspoon peppercorns
herbs: bay, parsley
salt and pepper
100 ml white wine
100 ml water
50 ml white wine vinegar
flour
Directions
- Quail Escabeche
- Tie up the quails tightly, season generously with salt and pepper, then coat them with flour.
- Slice the onion and the carrot into small pieces and crush the garlic cloves with the side of a knife.
- In a pot, with a generous pour of olive oil, brown the quails all over. Once browned, remove them from the pot.
- In the same oil, add the sliced carrot and onion, and the garlic. Cook until the vegetables go soft.
- Add the white wine, water, white wine vinegar, herbs, and peppercorns to the pot.
- Cook off the alcohol for a couple of minutes, then return the quails to the pot.
- Cover with a lid and simmer gently for 30 minutes.
