Quaja Veneta Agricultural Cooperative Society Company leader in the production, breeding, processing and distribution of fresh quails, frozen quails, quail eggs With Italy as the main market, exports are directed to both European and non-European countries. COMPANY Our products Quaglie Galletti a busto Uova Recipes 16 Jun Beer cockerels Popular Recipes Pour the oil into a casserole and brown the onion cut into strips. Clean the cockerels, open them up and press them, then arrange them in the casserole and gently fry for about 10 minutes. Season with salt and pepper on both sides. Add the mushrooms cut into thin sections and let them soften. Start adding the beer, little by little. Cook over a lively flame without a lid; once cooked, the cockerel sauce must be greatly reduced. Serve hot. 16 Jun Quail eggs in pink sauce Popular Recipes Boil the eggs and remove the shells. Prepare the pink sauce by mixing one part of ketchup with 5 parts of mayonnaise. Spread a layer of sauce about one-centimetre thick onto a dish. Dip the eggs into the sauce keeping their smaller end upwards, and arrange them at regular intervals on the dish. Leave in the fridge for one hour. Serve as appetisers with fresh white wine. 15 Jun Quail eggs and asparagus salad Popular Recipes Clean, wash, and cut the salad, then put it into a large container. Boil the eggs for 4 minutes and remove the shells. Mix the mustard, oil and vinegar in a tureen, then add salt and pepper. Use this sauce to dress the salad, separate it into four soup plates and garnish with the asparagus tips and the eggs cut in halves. 16 Jun Quail eggs on browned potato slices Popular Recipes Wrap each of the potatoes in an aluminium foil and bake them at 180°C for 40 minutes. Remove their skin when lukewarm and cut them lengthwise in two-centimetre thick slices. Let them brown in a pan, without breaking them, with 30 g. of butter, garlic and sage. Melt the remaining butter in a pan, break the eggs one at a time over a plate, make them slide into a pan and cook slowly. Arrange the eggs on the potato slices in a dish, and sprinkle with salt and Parmesan cheese.