Baked quails
Second courses
Aged
4 people
Annabella
About 30 minutes
Ingredients:
100 g very lean chopped bacon
A chopped mixture of chives and two sage leaves
Salt and pepper
1 shot of aged Grappa
4 fresh plump, plucked and clean quails
50 g butter
A chopped mixture of chives and two sage leaves
Salt and pepper
1 shot of aged Grappa
4 fresh plump, plucked and clean quails
50 g butter
Preparation:
Fry the diced bacon, the chopped chives and sage in the butter and season with salt and pepper.
Sprinkle all with the Grappa, let it evaporate and fill with this stuffing mix the quails.
Sew the opening, spread butter and salt on quails, wrap them in aluminum foil and put in the oven for about 30 minutes.
Take the quails out from aluminum foil.
Serve on a platter the quails over a golden in butter slices of bread crumbs.
Sprinkle all with the Grappa, let it evaporate and fill with this stuffing mix the quails.
Sew the opening, spread butter and salt on quails, wrap them in aluminum foil and put in the oven for about 30 minutes.
Take the quails out from aluminum foil.
Serve on a platter the quails over a golden in butter slices of bread crumbs.
