www.becook.com/en/recipe/quails-with-white-grapes
Quails with White Grapes
They say that quail specialities were a regular sight on the tables of the Egyptian pharaohs. Well, if it was good enough for them, it is surely worth a try…
- Time
- 45 min
- Servings
- 2
- Difficulty
- Medium
By Bojan Nikolić ·
Preparation
-
1
Cut the pancetta into cubes.
pancetta
-
2
Wash the cleaned quails well inside and out, dry them with kitchen paper or a clean tea towel, then season them with salt and pepper.
quail
-
3
Rub the quails with dried rosemary and dried thyme.
quail
thyme
rosemary
Tip: Instead of dried rosemary and thyme you can use fresh. Either way, mind the amount: both have a strong smell and taste, so even a little gives the dish a pronounced aroma.
-
4
Heat the oil in a suitable pan, add the pancetta and fry it briefly.
pancetta
sunflower oil
-
5
Add the quails to the pan with the pancetta, brown them briefly on both sides over high heat, then pour in the white wine. Lower the heat and let them cook until half the liquid has evaporated, turn them over, cover and cook for another 10 minutes or so.
quail
pancetta
white wine
Blanching the grapes
-
6
Bring water to the boil in a separate pan, drop in the washed grapes and leave them in the water for a couple of minutes.
white grapes
-
7
When the quails are tender enough, add the blanched grapes and cook everything together for another 2–3 minutes.
quail
white grapes
Serving
-
8
Serve two quails per person, whole or cut into pieces, with the cooking juices poured over.
quail
The whole recipe, step by step, on www.becook.com/en/recipe/quails-with-white-grapes
