Recipe cost € 25.00 max

Ingredients for 4 persons:

  • 8 eviscerated quails
  • 140 g diced  bacon
  • 8 leaves of sage
  • 30 g of butter
  • Extra Virgin Olive Oil
  • Dry white wine
  • Salt and Pepper
  • Broth

As a side dish:

  • Radicchio Salad
  • 150 g of lard
  • Salt and Pepper

Place some cubes of bacon, a sage leaf, a pinch of salt and a cube of butter inside each quail. Proceed with ligature closing the opening where you entered the flavors.

Melt a piece of butter with a little olive oil in a saucepan (this is to prevent burning). Brown well the quails, pour a generous amount of white wine, then add salt and pepper.

Add a couple of ladles of broth. Let it cook for about an hour and a half turning them often.

Once cooked, let evaporate the sauce and let them  brown.

This is a very simple recipe and  it makes the meat  tasty and tender.

Serve with roasted polenta and radicchio salad seasoned with lard beaten and melted in the pan.