Quails with spirit
If present, remove the last hair from the quails, wash and pad them dry. Stuff each quail with salami meat and then sew the opening with kitchen twine.
Wrap each bird in a slice of bacon (place a sage leaf between the quail and the bacon), then use a skewer for 2 quails.
Put a non-stick pan on low heat for a few minutes, place the quails in it, browning on all sides and stirring very carefully from time to time.
Sprinkle with Grappa and evaporate.
Fry chopped shallots in butter in a saucepan, add the quails, sprinkle some white wine on the quails and add the chopped rosemary leaves.
Add salt and pepper with discretion, then cover and lightly simmer for half an hour, basting from time to time with hot bouillon.
Recommended Grappa:
PO' di Poli Aromatica
Recipe from the book "Grappa & Cucina. Nella tradizione delle Venezie".
- Ingredients:
8 large plucked and eviscerated quails
250 g fresh salami meat
25 g butter
8 thin slices of bacon
3 shallots
Sage
Rosemary
1 shot of Grappa
White dry wine
Bouillon
A little white flour
Salt
Pepper - Author:
- Sergio Boschetto, Galliano Rosset, Amedeo Sandri
- Typology:
- Second courses
- Preparation time:
- About 40 minutes
- Notes:
- Traditional Venetian dish, called in the local dialect "quaie spiritose".
