10
Feb
12

Recipe: Beccafichi in Teglia

Beccafichi in Teglia

Beccafichi in Teglia

Ingredients

  • 4 quails
  • Salt and freshly ground black pepper
  • 2 tablespoons chopped fresh rosemary leaves, chopped with salt
  • 2 onions
  • 8 bay leaves
  • 1/4 cup extra-virgin olive oil, plus more for greasing the baking pan

Directions

Preheat the broiler.

Clean out the quails, removing all the gizzards. Divide the rosemary into 4 equal parts and pat 1 part rosemary into the inner cavity of each bird. Quarter the onions. Place 2 onion quarters, 1 bay leaf, and 1 quail, in a baking dish. Place in a well-greased baking pan. Sprinkle the birds with salt and pepper and drizzle with the 1/4 cup of olive oil. Place birds on lower rack and broil about 10 minutes or until legs are well done and the rest is a medium or desired doneness.

We recommend a rich syrah wine pairing for this dish, or if you insist on white wine a lush vouvray!

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1 Response to “Recipe: Beccafichi in Teglia”


  1. March 14, 2012 at 7:25 am

    For the first time i am seeing a recipe with quails on the internet thanks for sharing the information


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