Quail skewer is a tasty dish typical of Veneto and Trentino-Alto Adige. The quails are skewered, alternating with slices of rustic bread, bacon and small onion. They are then cooked slowly, turning the skewer from time to time, until the quails are golden and tender. Butter, rosemary, olive oil, salt and pepper add extra flavor to this delicacy.
In a bowl, let the butter soften and then mix in the rosemary and a small onion, finely chopped, salt and pepper
Clean and wash the quails and pat them dry carefully
Stuff them with a little flavored butter and then wrap each one in two slices of bacon
Tie them with a few turns of white kitchen string
Thread them onto the skewer alternating them with the slices of bread, brush them with oil and cook them for about 25 minutes in a preheated oven at 180 degrees
From time to time, brush them with the fat dripping into the tray below
Serve them on a serving platter surrounded by butter risotto
Wine pairings: Breganze Cabernet DOC Colle Picchioni Rosso IGT Del Lazio Salice Salentino Rosso DOC
Skewer
Pan
Store leftover quails in the refrigerator for up to 2 days.
The spit-roasted quail dish is a typical specialty of Veneto and Trentino-Alto Adige.
Italia, Veneto
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| Energy (kcal) | 543.73 |
| Carbohydrates (g) | 19.45 |
| of which Sugars (g) | 1.32 |
| Fat (g) | 48.52 |
| of which Saturates (g) | 17.75 |
| Protein (g) | 7.96 |
| Fiber (g) | 1.19 |
| Sale (g) | 0.26 |
