Ingredients
Method
1.Preheat oven to 200°C (180°C fan-forced).
2.Discard necks from quails. Rinse quails under cold water; pat dry inside and out with absorbent paper. Tuck legs along body; wrap tightly with prosciutto to hold legs in place.
3.Melt butter in large flameproof baking dish; cook quail, in batches, until browned.
4.Reserve 1 tablespoon quail drippings in dish; discard remainder. Heat drippings; cook onion, garlic, chilli and capsicum, stirring, until onion softens. Add wine; bring to the boil. Boil, uncovered, until liquid reduces by half. Stir in stock, undrained tomatoes, paste, vinegar, anchovy and half the basil. Return quail to dish; bring to the boil.
5.Transfer to oven; cook, turning occasionally, about 30 minutes or until quail is cooked through.
6.Remove from oven; stir in olives and capers. Divide quail among serving plates, spoon over sauce; sprinkle with remaining basil.
Recipe is not suitable to freeze. For the more common version of this dish, you can use a kilo of chicken pieces instead of the quail. Cacciatore means “hunter- style”, and a truly authentic recipe will call for rabbit.
Note
