Quails, characterized by a tender and delicate meat, are the protagonists of many second courses of central Italy.
These little birds has been considered a delicacy since ancient Roman times, which they believed was a wish for fertility and prosperity.
- 4 quails
- 8 thin bacon slices
- 2 apples
- 50 gr. (or 4 slices) Parma ham
- 40 gr. butter
- 3 sp. extra virgin olive oil
- salt & pepper
Wash and dry the quails, if there are still feathers, pass them quickly over a flame. Deprive the entrails.
Cut an apple in dices and cut the ham in small stripes. Fill quails with the chopped apple and ham. Adjust with salt and pepper.
Wrap each quail with two bacon slices and tie with a kitchen string.
Inserting a branch of rosemary under the string.
Put the quails in a oven casserole with an oil base and a garlic clove. Then place a flake of butter on each quail.
Bake in a preheated oven at 200 ° for 30 minutes.
While quails are baking peel the second apple, cut it into thin slices.
5 minutes before the end of cooking, place the apple slices on the top of each quail and set the oven to grill to make it crispy.