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Adapted from Mario Batali’s Quaglie con Carciofi
Ingredients:
8 semi-boneless quails
8 slices prosciutto
8 medium artichokes, trimmed, choke removed, cut into wedges, held in a bowl of lemon water
8 cloves of garlic, crushed
2 tbsps tomato paste
1 cup dry white wine
1/4 cup flat parsley leaves
salt, pepper, olive oil
1. Season each quail with salt and pepper. Wrap each one in a slice of prosciutto, securing it with toothpicks if necessary.
2. In a large sauté pan, heat the olive oil over high heat until almost smoking. Add the quail, a few at a time and brown on all sides. Transfer to a large plate and set aside.
3. Add artichokes, garlic and tomato paste to the pot, stirring ocassionally until paste turns into a deep rust color. Add the wine, cover and cook until artichokes are tender. Add the quail, cover and cook until the meat is just pink at the leg bone, about 5 to 7 minutes. Turn off the heat and add the parsley.
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Adapted from a Stinco di Agnello con Aranci e Olive Mario Batali recipe using lamb shanks.
Ingredients:
1 pound of boneless beef chuck roast
1 orange, cut into 8 wedges
zest of the orange
1/2 cup gaeta olives
1 red onion, chopped
2 tbsps rosemary
6 cloves of garlic, crushed
1 small can tomato sauce
1 cup chicken stock
1 cup dry white wine
olive oil, salt and pepper
1. Preheat oven at 375º.
2. Season beef with salt and pepper. In a large Dutch oven, heat the olive oil until smoking. Reduce the heat and brown beef until golden brown on both sides, in batches to avoid overcrowding. Transfer browned beef to a bowl.
3. Add onions, garlic and oranges to the pot until garlic is softened. Add rosemary, olives, wine, tomato sauce and stock and bring to a boil.
4. Add the beef back to the pot and bring to a boil again. Cover tightly and cook in the oven until beef is tender, about 1 hour or so.
5. Serve in a bowl, let the beef rest before topping with zest.
