05.09.2010
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05.09.2010 |
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Quails with raisins and grapes |
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Ingredients for 6 people |
| 12 Urgasa quails
100 g of fresh belly pork 2 leeks 100 ml of Forum vinegar A sprig of herbs 100 g of raisins 500 g of natural grapes 100 ml of extra virgin olive oil Salt and pepper Mineral water |
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| Preparation | |
| 1. Season the quails with salt and pepper and tie them so that they can be roasted easily.
2. In a pan, fry 100 g of fresh belly pork together with two finely chopped leeks. Add salt and pepper and cook until perfectly golden brown. 3. Position the quails so that the breasts are in contact with the bottom of the pan. Add the sprig of herbs and cover with the 100 ml of Forum vinegar, the 500 ml of extra virgin olive oil and the 500 ml of mineral water. 4. Leave to cook slowly for approximately 1 hour with the lid on the pan. Add the raisins and cook for another hour on a very low heat with the lid removed. |
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| Advice | |
| Heat the quails chopped into quarters together with the sauce from the raisins. Then peel and add the fresh grapes. Season with salt and pepper and serve | |
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