10.09.2010
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10.09.2010 |
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Quail with peppers |
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Ingredients for 3 people |
| 6 Urgasa quails
2 glasses of brandy 6 slices of salt pork 6 red peppers Salt and oil |
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| Preparation | |
| 1. Sprinkle the inside of the quails with brandy and salt. Wrap them in a slice of salt pork and put each quail inside a pepper that has also been cleaned and sprinkled with brandy. Once the peppers have been stuffed, place them in a dish with some oil.
2. Cover the dish and cook slowly at a low heat so that the quails cook in the juice of the peppers and the salt pork. 3. The quails will be ready after approximately 50 minutes. 4. To serve, thicken the sauce and pour it over the peppers stuffed with quail and salt pork. |
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