Try this Quail Spiedini with Sage Polenta and Asiago recipe, or contribute your own.
Suggest a better descriptionCheck quail for bones or feathers and place in mixing bowl. Add pancetta, vinegar, olive oil, honey and black pepper and toss to coat. Set aside and preheat grill. In a 3-quart saucepan, place onion, water and sage and bring to a boil. Thread one quail, followed by one piece of pancetta, followed by one quail on each of four skewers and place on hottest part of grill. Cook 4 to 5 minutes on each side, until just pink at the leg bones. Meanwhile, pour polenta slowly in a thin stream into boiling water, until all is incorporated and polenta thickens, about 1 to 2 minutes. Switch to a wooden spoon, add Asiago and cook another minute, until as thick as paste. Remove from heat and pour on to a service-ready cutting board. Pile skewers on top of polenta and serve. Yield: 4 servings Recipe by: Molto Mario MB1D17 Posted to MC-Recipe Digest V1 #611 by Sue
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Serving Size: 1 Serving (838g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1452 | ||
Calories from Fat: 542 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 60.2g | 80 % | |
Saturated Fat 8.2g | 41 % | |
Monounsaturated Fat 41.7g | ||
Polyunsanturated Fat 7.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 47.6mg | 2 % | |
Potassium 499.1mg | 13 % | |
Total Carbohydrate 208.4g | 61 % | |
Dietary Fiber 10.7g | 43 % | |
Sugars, other 197.7g | ||
Protein 17.3g | 25 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1452
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