Clean the peppers well, remove stems and pepitas. Clean well the quail inside and out. Sazellas.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make quail stuffed: |
| 4 quail 4 peppers Morrones 1 block 1 copita of brandy tomillo refined corn flour extra virgin oil hojiblanca salt pajil chopped |
| ADDITIONAL CHARACTERISTICS: Popular in autumn-winter, ideal accompany with red wine |
Ingredients to make quail stuffed:
2. Peel the apple and cut it into segments, introduce into each one, an apple shower.
3. Fill each pepper with a quail, a shine of thyme and a splash of cognac. Place them on a baking plate, spray them with oil and season them.
4. Introduce in the oven previously heated to 200ºC, for 30-35 minutes.
5. When the peppers are made, take them out to a dish, wait for Template and pile. Reserve them in the oven to 100ºC until serving.
6. Heat the sauce that has detached the peppers in a casserole.
7. Add some chopped parsley and a little refined cornmeal diluted in water until you get the desired thickness. Let it reduce a little.
8. At the time of serving, the peppers save well. If you want to make stuffed quail.
9. You can do it with a can of good quality pate, chicken scrwing church cut in strips and mushrooms chopped and sauteed in oil.
10. After sewing, they are splashing, they spread with oil and roast about 180º until golden and tender.
