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My Italian mother in law used to bake prepared quails in a hot oven until browned (say 10 minutes), turn it down for a few more, then tip in some white wine for a sugo.
To prepare the birds she would season and evoo them well, stuff the cavities with sage and rosemary, then drape prosciutto over the breasts.
My Italian mother in law used to bake prepared quails in a hot oven until browned (say 10 minutes), turn it down for a few more, then tip in some white wine for a sugo.
To prepare the birds she would season and evoo them them well, stuff the cavities with sage and rosemary, then drape prosciutto over the breasts.
My Italian mother in law used to bake prepared quails in a hot oven until browned (say 10 minutes), turn it down for a few more, then tip in some white wine for a sugo.
To prepare the birds she would season them well, stuff the cavities with sage and rosemary, then drape prosciutto over the breasts.
