This time it's a deliberate choice and deliberate: I do not have really made a photograph! Yes, I eat, I also stir in their pot, but not his own photographs! They are very good, but they seem TOO of dead children! Those thighs .....
However, the task of preparing them I willingly left her husband, who has cleaned, stuffed, rolled with bacon and put into the pot, while I would just supervise the room! The result was excellent, and has also prepared a fantastic taragna polenta (the recipe is here without truffles, though!)! Here's the recipe:
INGREDIENTS (serves 4):
8 quail, 2 gr of bacon, sliced \u200b\u200bnot too thin, 8 bits of sausage, olive oil, sage, rosemary, 2 cloves garlic, dry white wine.
Thoroughly clean the quail (or find someone to do it for you ...!), included within each 1 piece of sausage and a sage leaf and wrap yourself around 3 slices of bacon affumicata. In una pentola (io ho usato quella di terracotta) scaldate l'olio con l'aglio e il rosmarino, adagiate delicatamente le quaglie e fate cuocere lentamente, bagnando ogni tanto con il vino bianco e rigirando ogni tanto le quaglie, in modo che si colorino uniformemente. Cuocere per almeno 1 ora e mezzo (io le ho lasciate su 2 ore, ma nella terracotta cuociono più lentamente).
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