Quail cacciatora is a typical dish of Italian cuisine, particularly widespread in the Lazio region. This recipe uses flavorful quails, accompanied by soft polenta and enriched by bacon, butter, and a combination of aromatic spices. The result is a tasty and succulent dish, perfect for a winter lunch.
Pluck the quails, char them, and remove the insides
Stuff them with a filling of butter, chopped sage, nutmeg, minced garlic, and cloves
Wrap the quails well in slices of bacon and sauté them in a pan, browning them perfectly
Wet them with brandy, cover with a lid, and continue cooking
At the end, bring a match close to the pan and let the excess alcohol burn completely
Place hot polenta slices on a plate, place the quails on top, and serve
Pan
Pot
Knife
Italy, Lazio
| Energy (kcal) | 236.54 |
| Carbohydrates (g) | 2.25 |
| of which Sugars (g) | 0.19 |
| Fat (g) | 16.5 |
| of which Saturates (g) | 6.25 |
| Protein (g) | 18.65 |
| Fiber (g) | 0.11 |
| Sale (g) | 0.05 |
