Caponettes en cocotte

Instructions

1. 1

   Clean the porcini mushrooms and chop them.

2. 2

   Peel the apples and cut them into slices. Brush with lemon juice to prevent browning.

3. 3

   Melt half the butter in a frying pan and brown the quails.

4. 4

   Deglaze with a glass of wine and let simmer (at a low boil) for

5. 5

   15 minutes.

6. 6

   Add the porcini mushrooms to the pan and cook

7. 7

   an additional 15 minutes.

8. 8

   Cook the tagliatelles in boiling salted water.

9. 9

   Meanwhile, butter four individual molds and place the apples inside.

10. 10

    Top the apples with drained tagliatelles and bake at 200°C until the pasta browns.

11. 11

    unmold and serve with the quails.