Quail skewers are a tasty dish typical of Veneto and Trentino-Alto Adige. The quails are skewered, alternating with slices of homemade bread, bacon, and small onion. They are then slowly cooked, turning the skewer from time to time, until the quails are golden and tender. Butter, rosemary, olive oil, salt, and pepper add extra flavor to this delicacy.
In a bowl, let the butter soften and then mix in the finely chopped rosemary and a small onion, salt, and pepper
Clean and wash the quails, dry them carefully
Stuff them with a bit of flavored butter and then wrap each one in two slices of bacon
Tie them with a few turns of white kitchen string
Thread them onto the skewer alternating with slices of bread, brush them with oil, and cook for about 25 minutes in a preheated oven at 180 degrees
Occasionally brush them with the fat that drips into the pan below
Serve them on a serving dish surrounded by butter risotto
Accompanying wines: Breganze Cabernet DOC, Colle Picchioni Rosso IGT Del Lazio, Salice Salentino Rosso DOC
Skewer
Pan
Store leftover quails in the refrigerator for up to 2 days.
The dish of skewered quails is a typical specialty of Veneto and Trentino-Alto Adige.
Italia, Veneto
| Energy (kcal) | 543.73 |
| Carbohydrates (g) | 19.45 |
| of which Sugars (g) | 1.32 |
| Fat (g) | 48.52 |
| of which Saturates (g) | 17.75 |
| Protein (g) | 7.96 |
| Fiber (g) | 1.19 |
| Sale (g) | 0.26 |
