Quail alla cacciatora

Quail alla cacciatora
Quail alla cacciatora 5 1 Stefano Moraschini


Plucked quails, fiammeggiatele and remove their entrails.

Farcitele with a filling of chopped Sage, butter, nutmeg and chopped garlic cloves.

Wrap well quails in slices of bacon and let them stir-fry, rosolandole perfectly.

Drizzle with brandy, cover with the lid and continue cooking.

When approached a match to the Pan and let the excess alcohol burn completely.

Arrange on a plate of hot polenta slices, download over the quail, and then serve.

Quail alla cacciatora

Calories calculation

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Ingredients and dosing for 4 persons


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