Alfredo Viazzis Quails Hunter Style Recipes

Steps:

• Heat oven to 450°F.
• Mix cream cheese spread, milk and seasoning until blended. Meanwhile, heat 2 tsp. oil in large skillet on medium-high heat. Add mushrooms and peppers; cook 4 to 5 min. or until crisp-tender, stirring occasionally. Add spinach; stir. Cook 1 min. or just until wilted. Remove from heat.
• Place pizza crust on baking sheet; spread with cream cheese mixture. Top with 1/2 cup cheese, cooked vegetables and remaining cheese. Brush edge of crust with remaining oil.
• Bake 12 to 14 min. or until cheese is melted.

Steps:

• Soak bread in 1/2 cup olive oil in a mixing bowl; work the oil well into the bread. Add garlic, juniper berries, salt to taste and sage leaves. Knead all ingredients into the bread. Add the brandy and mix well. Divide the mixture into 12 parts, and stuff each quail with one part. Cover the quails with a towel and leave out at room temperature for five hours.
• Take the stuffing out of quails and set the quails aside. Melt the butter in a saucepan over medium flame. Break up the bread stuffing into the butter. Cook for 5 minutes. Add the rosemary and porcini to the pan. Lower the flame and simmer, stirring with a wooden spoon. Add the porcini water and keep simmering. Add the wine and let evaporate for 8 minutes. Mix well and remove from fire. Keep warm.
• Split the quails down from the breast side, leaving them attached by the backbone. Rub the quails with a mixture of the remaining 2 tablespoons olive oil, vinegar, and salt and freshly ground pepper to taste. Heat a cast iron skillet or a griddle to very hot. Lay the birds on the griddle, open side down. Place a heavy object over them to press them down flat. Add some extra oil if necessary and cook 10 minutes. Turn the quail on their backs, replace the heavy object over them and cook another 10 minutes.
• Heat the sauce, stirring and tasting for seasoning. Arrange the quails on a serving platter and spoon the sauce over them. Serve immediately.