6oz-Spaghetti (cooked al-dente)
4oz-Zucchini (medium diced)
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
S&P to taste
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”