Quails Parmigiana

Preparation

1. STEP 1 OF 13

   Clean the quails thoroughly (removing the innards and esophagus)

2. STEP 2 OF 13

   Quickly pass them over a flame to remove any down, wash them carefully and dry them with kitchen paper

3. STEP 3 OF 13

   Fill their bellies with a bit of bacon and a sage leaf; wrap the outside of the bird with another slice of bacon and tie them, immobilizing thighs and wings with kitchen string

4. STEP 4 OF 13

   Place them in a pan with a bit of butter, sprinkle with a little salt and some pepper

5. STEP 5 OF 13

   Add the hearts and livers of the tender creatures and brown everything over high heat

6. STEP 6 OF 13

   Then add a good splash of brandy, let it evaporate, and moisten with broth (even from a cube)

7. STEP 7 OF 13

   Let it cook for about an hour (depending on the size of the quails)

8. STEP 8 OF 13

   Remove the string, blend the bacon that covered the outside of the creatures, the hearts and livers, another splash of brandy, and the cream

9. STEP 9 OF 13

   It should result in a smooth and homogeneous cream

10. STEP 10 OF 13

    If it is too thick, thin it a bit with some milk

11. STEP 11 OF 13

    Put the quails back in the pot, pour the sauce over them, and let them heat without boiling

12. STEP 12 OF 13

    Serve with risotto alla parmigiana

13. STEP 13 OF 13

    You can get creative by presenting a large serving dish with a kind of rice mound hollowed out in the center to hold the quails like a nest, or by bringing individual plates already containing the rice nest with the creatures inside

Suggestions

• Pan

• Wooden spoon

General Information

Analysis

Macronutrients (100 gr)