Roasted Quails With Bread Stuffing And Linguini Pasta | MAGGI® Arabia

Roasted Quails with Bread Stuffing, Linguini Pasta and Vegetables

Roasted Quails with Bread Stuffing, Linguini Pasta and Vegetables is an easy, delicious recipe to try at home. Visit MAGGI® Arabia for more home cooking inspirations.


  • 6 quails
  • 2 bay leaves
  • 4 whole black peppers
  • 2 whole cardamom pods
  • 1 cinnamon stick
  • For the stuffing and sauce:
  • 1 tablespoon butter
  • 100 g carrots finely chopped
  • 100 g celery finely chopped
  • 100 g leeks finely chopped
  • 100 g red tomatoes chopped
  • ½ teaspoon fresh thyme chopped
  • ½ teaspoon fresh rosemary chopped
  • 200 g white bread, pulp only
  • 1 teaspoon raisins
  • ¾ cup hot skimmed milk or 200 g
  • 2 cubes MAGGI® Chicken Bouillon Less Salt
  • For the whole grain linguini with vegetables:
  • 500 g linguini pasta
  • 1 chopped onion
  • 2 cloves garlic
  • 1 tablespoon olive oil
  • 1 green zucchini
  • 1 yellow zucchini
  • 1 carrot
  • 100 g asparagus
  • 3 sun-dried tomatoes julienned
  • Pinch of ground black pepper

How to Prepare

  1. For the stuffing and sauce-Place a saucepan on medium heat with butter, carrot, celery, leeks and tomato. Allow to simmer for 7 mins and sprinkle with herbs. Take out half the quantity and keep aside for the sauce later on. Add the white bread pulp, raisins, milk and 1 MAGGI® Chicken Bouillon Less Salt cube. Continue simmering for 2 more mins and keep ready to stuff the quails.
  2. Prepare the quail by deboning it, starting from the back. Stuff with the prepared stuffing. Sew with a kitchen string and wrap with a cling film, dip in boiling water for 5 mins and then take out and refresh with ice water and keep aside.Open the cling film and keep ready for roasting.
  3. For the linguini with vegetables,cut the vegetables in a semi size. Dip in boiling water and refresh with ice water and keep aside. Boil the linguini pasta for 10 mins, and then refresh and keep aside.
  4. Boil the removed bones from the quail to make a stock, skim the impurities and add the bay leaves, black peppercorn, green cardamom and cinnamon stick. Simmer for ½ hour, then strain and simmer again with the sauteed vegetables that were prepared before and the remaining MAGGI® Chicken Bouillon Less Salt cube to season and enhance the flavor. Blend and keep ready to use.
  5. Preheat the oven at 200 °C. Roast quails for about 10 mins. In the meantime, saute the onion and garlic in olive oil, and then add the vegetables with the sun-dried tomato slices and keep on heat for a maximum of 1 minute. After that, pass the linguini through hot water, then strain and add to the vegetables.
  6. Reheat the sauce. Dress the vegetables linguini with the roasted quails and pour the sauce on top.

Nutritional Info

Energy: 519.00 Kcal
Protein: 32.00 g
Carbohydrate: 52.00 g
Fats: 22.00 g

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