Quail skewers are a delicious dish typical of Veneto and Trentino-Alto Adige. The quails are skewered, alternated with slices of homemade bread, pancetta, and small onion. They are then cooked slowly, 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, soften the butter and then mix in the finely chopped rosemary and a small onion, adding salt and pepper.
Clean and wash the quails, then dry them carefully.
Stuff each quail with some flavored butter and then wrap each one in two slices of pancetta.
Tie them with some kitchen twine.
Skewer them 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 underlying tray.
Serve them on a serving plate surrounded by butter risotto.
Recommended wines: Breganze Cabernet DOC, Colle Picchioni Rosso IGT, Del Lazio Salice Salentino Rosso DOC
Skewer
Pan
Store any 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.
Italy, 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 |
