Quaglie All'aceto
- 12 Quail
- 1 1/2 l Meat stock
- 100 g Salami with skin removed
- 50 g Butter
- 2 tb Parmigiano Reggiano; grated
- 1 md Onion
- 1 Stick celery
- 1 sm Carrot
- Garlic; rosemary and sage
- 1 Egg
- Breadcrumbs
- Corn starch
- 1/2 c Vinegar
- Worcestershire sauce
Singe the quail, already cleaned and wash and dry the birds. Chop the
salami with 70g of cleaned onions, 2 cloves of garlic and leaves of a
single sprig of rosemary and sage leaves.
Put the chopped ingredients in a small bowl and blend in a heaped
tablespoon of breadcrumbs, the grated Parmigiano Reggiano, egg, a bit of
salt and a generous dash of freshly ground black pepper. Mix well and use
the mixture to stuff the quail.
Tie the birds with kitchen string and arrange them in a buttered pan after
cutting a medium sized onion, a small carrot and a stalk of celery into
small pieces and arranging them on the bottom of the pan. Smear the
remaining butter on the surface of the quail.
Roast the birds in a 200C/390F oven for about 40 minutes. When the quail
are about half cooked, baste with half a cup of vinegar and spoon over the
cooking juices. Turn the birds so that they brown on all sides. When the
quail have cooked, untie them and place them on a heated serving dish.
Cover the dish with foil and place it at the mouth of the heated oven with
the door open. Put the pan over a high heat and add the boiling stock to
the cooking juices along with a tablespoon of corn starch dissolved in 2 or
3 tablespoons of cold water and a dash of Worcestershire sauce.
Boil the mixture until the liquid thickens slightly. Pour a bit of the
sauce on the quail and the remainder in a heated bowl. Serve immediately.
Converted by MC_Buster.
salami with 70g of cleaned onions, 2 cloves of garlic and leaves of a
single sprig of rosemary and sage leaves.
Put the chopped ingredients in a small bowl and blend in a heaped
tablespoon of breadcrumbs, the grated Parmigiano Reggiano, egg, a bit of
salt and a generous dash of freshly ground black pepper. Mix well and use
the mixture to stuff the quail.
Tie the birds with kitchen string and arrange them in a buttered pan after
cutting a medium sized onion, a small carrot and a stalk of celery into
small pieces and arranging them on the bottom of the pan. Smear the
remaining butter on the surface of the quail.
Roast the birds in a 200C/390F oven for about 40 minutes. When the quail
are about half cooked, baste with half a cup of vinegar and spoon over the
cooking juices. Turn the birds so that they brown on all sides. When the
quail have cooked, untie them and place them on a heated serving dish.
Cover the dish with foil and place it at the mouth of the heated oven with
the door open. Put the pan over a high heat and add the boiling stock to
the cooking juices along with a tablespoon of corn starch dissolved in 2 or
3 tablespoons of cold water and a dash of Worcestershire sauce.
Boil the mixture until the liquid thickens slightly. Pour a bit of the
sauce on the quail and the remainder in a heated bowl. Serve immediately.
Converted by MC_Buster.
