Quail alla cacciatora
Instructions
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.
