- 20 QuajaVeneta quail legs
- 100 g. of butter
- 1/2 litre of balsamic vinegar
- ½ glass of dry white wine
- flour, salt, pepper.
Quail legs with balsamic vinegar
Season the quail legs with salt and pepper, roll them in flour, cook them in a pan with oil and butter until golden brown.
Add the white wine and let it evaporate, and then the vinegar. Get the sauce to condense over a low flame.
Serve the quail legs hot with the cooking sauce.