Quail with olives
Instructions
FRY in lard and butter quails, combine the crushed garlic, bay leaf, Sage 3 lemon slices and olives.
Sprinkle with wine and cook for 25 minutes, adding more wine.
Add salt, pepper and eventually merge at the end of cooking the anchovy paste diluted with 1/2 lemon.
Ingredients and dosing for 4 persons
- 50 g of chopped bacon
- 50 g of butter
- 4 quails
- 2 cloves of garlic
- Laurel
- Sage
- 1 lemon
- 50 g of green olives fillets
- 1/2 shot of white wine
- Salt
- Pepper
- 1 teaspoon of anchovies