The quail are cleaned well and outside and season with a little white pepper and salt.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make |
| 6 UD. quail 1/2 head garlic olive oil salt pepper white black pep |
Ingredients to make
2. In a casserole (flat pot) a good stream of olive oil (well generous) and whole garlic and without peeling.
3. Say garlic with low heat.
4. Be very careful not to burn.
5. They must simply be half gold.
6. Then go by placing the quail and saute them over low heat, until they take color (about ten minutes) add, the laurel, the rosemary (little), a couple of black pepper grains (whole) – again saute everything .
7. Add the wine of Jerez or chamomile (a glass of the water if it is chamomile, and a generous glass if it is of Jerez wine).
8. Leave about five minutes and add half a glass of water.
9. Leave them until they are tender and consume.
10. Tips: Everything must be done on a lentite fire and sauté everything very well.
11. You have to put a lot of love.
12. At the beginning, when we saute the garlic with the oil and the quail we must do it very slowly so that the garlic does not burn, but if the quail are brown.
