What should you cook when you want to surprise someone? The perfect dish should be not only delicious and eye-pleasing but also easy to make so that you wouldn’t ruin it at the last minute. My foolproof choice is seafood risotto, but I still managed to destroy it all once by pouring a whole can of condensed milk into it. Who knows how?
The beauty lies in simplicity and creativity (why am I so dull today?). So, today we’ll make something quite impressive from something as boring as spaghetti. Hard to f*ck up, you could only ruin the dish I call “One flew over the quail nest” by falling asleep and thus burning the quails.
For the quails:
quails, obviously (1 bird equals one serving);
garlic cloves or dried garlic;
a spring of thyme or rosemary won’t do any harm
For the spaghetti (if you need proportions, try to guess them; or estimate; or evaluate from the pictures):
grated smoked cheese;
spinach (be generous here; you won’t eat the leftovers anyway);
boiled quail eggs (I use three per serving)
Marinade your quail in advance: at least an hour before cooking, ideally – a day. Mix the soy and teriyaki sauces, squeeze the garlic, add the herbs and cover the quail in the mix. Allow them to rest in the refrigerator until you’re ready to cook.
Preheat the oven to 200 degrees Celsius, put the quails on a baking sheet, and cook for an hour or so. All ovens are different, so peek at yours from time to time and adjust time and temperature accordingly. At the very end, turn on the fan, so your flock gets a nice tan. Although they already will be nice and brown, thanks to the marinade.
Boil the pasta according to the package instructions. Put aside some of the pasta water.
Dice the garlic, onion, and ham. Pan-fry slightly.
Add a ladle of pasta water and add the spinach and grated cheese. Cook until the cheese is melted. Don’t worry if it’s not looking good yet, and the cheese is lumpy.
Add the contents of your pan to a blender and blend until smooth. Combine the sauce and pasta.
Time to assemble your nest: add pasta to a plate, top with a quail, and surround it with sliced eggs.