10 cleaned quails (1.7 kg)
1 large onion, finely chopped
2 cloves of garlic, minced
1/2 cup of red bell pepper, finely chopped
1/4 cup of olive oil (60 ml)
1 cup of dry white wine (240 ml)
1 cup of pitted black olives, cut into strips (200 g)
1 cup of chopped fresh parsley
1 Italian bread loaf, sliced and toasted slightly
Salt to taste
10 cleaned quails (1.7 kg)
1 large onion, finely chopped
2 cloves of garlic, minced
1/2 cup of red bell pepper, finely chopped
1/4 cup of olive oil (60 ml)
1 cup of dry white wine (240 ml)
1 cup of pitted black olives, cut into strips (200 g)
1 cup of chopped fresh parsley
1 Italian bread loaf, sliced and toasted slightly
Salt to taste
Season the quails with salt and reserve
Sauté the onion, garlic, and red bell pepper in olive oil for 5 minutes, stirring occasionally
Add the quails and sauté for 15 minutes, stirring well
Combine the wine and simmer covered for 40 minutes or until the quails are tender
Remove the quails, let them cool, and shred the meat
Return to the pan, add the olives and parsley, and simmer, stirring occasionally
Remove from heat
Serve over toasted bread slices
Optional: garnish with whole black olives
204 calories per serving
