Quail stuffed with pineapple

Quail stuffed with pineapple
Quail stuffed with pineapple 5 1 Stefano Moraschini


Sprinkle the quail inside and out with salt and freshly ground pepper.

Prepare the filling: cut the pork cubes and put it into the Blender jar.

Add peeled shallots, peeled garlic, a pinch of salt, a pinch of cayenne pepper, an egg yolk, 2 tablespoons of broth and Cognac, then operate the unit until you get a homogeneous mixture.

The latter used to stuff the quail, then sew the opening of birds with kitchen wire Peel the pineapple and remove the core and cut the flesh into small pieces.

Peel and chop the shallots and garlic; private the chili seeds and white membranes and mince it too.

Peel the ginger and cut it into slices.

Do heat the olive oil in a frying pan, saucepan, heat the shallots, garlic, chili and ginger, moderate heat for 3-4 minutes, then add the pineapple.

Mixed, salted and placed in the container stuffed quail.

Bake in preheated oven (200° c) for 25 minutes, basting occasionally with the quails.

At the end sprinkle the preparation with the chopped parsley and serve with boiled rice.

Quail stuffed with pineapple

Calories calculation

Calories amount per person:


Ingredients and dosing for 2 persons


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