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Roasted Rosemary Quail with Garlic Spaghetti & Ratatouille

Roasted Rosemary Quail with Garlic Spaghetti & Ratatouille Submitted by Geoffrey Dang
Roasted Rosemary Quail with Garlic Spaghetti & Ratatouille Submitted by Geoffrey Dang


2-Jumbo Quails 6oz-Spaghetti (cooked al-dente) 4oz-Zucchini (medium diced) 4oz-Grape Tomatoes 4-small sprigs of fresh Rosemary 1-whole fresh Garlic (finely minced) 2-small Shallots (julienned) ⅓ cup-Red Wine (Medeira or Port) 3T-Bertolli Olive Oil 1T-Unsalted Butter S&P to taste

Nutritional information

roughly 250-300 Calories per Entree


1)Clean Quails and rinse with cold running water, use paper towel and dried off Quails, seasoned with a light amount of Salt&Black Pepper, stuffed the insides of Quails evenly with Rosemary sprigs and minced garlic. 2)Heat up a skillet or frying pan with 1-T of Bertolli Olive Oil and seared quails lightly on breasts sides. Baked Quails in oven at 300F for 7 minutes. (Quail meat cooks fairly quick due to it size therefore if desire a slightly under cooked meat, please adjust oven temperature and monitor cooking time). 3)In a medium Pot bring 2-quart of water to a boil with a pinch of Salt and 1-T of Bertolli Olive Oil, cook Spaghetti till al dente (8-10 minutes at medium heat). 4)Then in a skillet or frying pan, at low-medium heat add 1T of Bertolli Olive Oil with 2-3 cloves of minced Fresh Garlic(DO NOT burn minced garlic or taste will be bitter!), tossed al-dente cooked spaghetti with diced Zucchini & Grape Tomatoes and seasoned with Salt&Black Pepper to taste. 5)In a small Sauce Pan, at low heat add your unsalted butter and sweat sliced Shallots, add Medeira or Port Wine and reduce by ⅓ until sauce have coat the back of a spoon AKA “nape”