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. Go to the complete recipe
- Comments Off on Grilled quails with polenta
Clean and wash the quails, then split their breasts up, flatten and beat them lightly. Brush them with oil, then grill while sprinkling salt and pepper from time to time. Separately boil two litres of salted water, add the cornflour and cook for 30 minutes. Serve the quails in an ovenproof dish with very soft polenta. Go to the complete recipe
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. Go to the complete recipe