Tufoli with quail ragu

  • NULL servings
  • Difficulty


  • 350 g0SX0029
  • 2 shallots
  • 2 quails
  • 1 bunch asparagus
  • 300 g tomatoes, ripe and firm
  • 1 small bunch basil
  • 1 scoop broth, already made
  • salt and pepper
Tufoli n° 29


Clean the asparagus with a potato peeler, rinse them and chop them into bits, then toss them in a pan with bubbling boiling water for 4-5 minutes then set aside. Blanch the tomatoes and once drained, desseded and peeled chop them coarsely. Then chop the basil and the shallots, clean the quails then once seasoned with salt and pepper and scorch. Place the quails in an oven dish with 2 tbsp of heated oil and brown evenly on both sides. Add the shallot brown, pour the broth and place the quails in a preheated oven at 180° for 10-15 minutes sprinkling them from time to time with the pan liquid. Remove them from the oven, bone them and chop the meat into strips. Heat the leftover oil in a pan, add the other shallot and fry until soft but not brown; add the chopped tomatoes, a bit of basil, salt and pepper and cook for 5 minutes. Add the quail strips, the chunks of asparagus, kept aside at the beginning, and simmer for 5 minutes over a medium heat, stirring with a wooden spoon. Once almost cooked add the basil. In the meanwhile boil the pasta in plenty of salted water, drain al dente and mix it with the quail ragu.