Quail alla cacciatora (2)

Quail alla cacciatora (2) 5 1 Stefano Moraschini

Instructions

Dosing and ingredients

Prepare the quails, plucked, drawn, proceed to flame; legatele and put them in a saucepan with the butter, salt, pepper and a bay leaf.

Let them cook for about 15 minutes.

Retire them and keep them warm.

Then melt into the same saucepan 2 tablespoons flour with wine.

Simmer for 2 minutes, add the chopped parsley, pour it over the quail and serve.

Calories calculation

Laurel (10)
Butter (526)
Flour (102)
Pepper (1)
Chopped parsley (20)
Quails (1037)
Salt (1)
White wine (112)

Calories amount per person:

603

Ingredients and dosing for 3 persons

6 quails
70 g of butter
1 glass white wine
2 tablespoons of flour
Laurel
Chopped parsley
Salt
Pepper

License

This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com

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