- 8 QuajaVeneta quails.
- 1 slice of ham,
- 8 slices of bacon,
- bay leaves, sage, oil, salt and pepper.
Clean, wash and dry the quails. Season with salt and pepper on the outside and the inside.
Mix oil, salt, freshly ground pepper and a few finely chopped sage leaves inside a bowl.
Thread onto each of four skewers one slice of bacon, one quail, one square piece of ham cut out of the slice, one bay leaf, another quail, and finally another slice of bacon.
While roasting the spits, keep brushing them with aromatic oil. Serve the quails piping hot together with mashed potatoes.