6 quails, cleaned (1 kg)
4 cloves of garlic, minced
4 slices of bacon, minced
2 tablespoons of olive oil
6 tomatoes, peeled and seeded, chopped
2 sprigs of rosemary
Salt and black pepper to taste
6 quails, cleaned (1 kg)
4 cloves of garlic, minced
4 slices of bacon, minced
2 tablespoons of olive oil
6 tomatoes, peeled and seeded, chopped
2 sprigs of rosemary
Salt and black pepper to taste
Season the quails with salt and pepper
Fry the garlic and bacon in the olive oil until it starts to brown
Add the quails, tomatoes, and rosemary
Cook at high heat until boiling
Reduce the heat, cover, and cook for an additional 40 minutes or until the quails are tender
Do not let the sauce dry out; if necessary, add water to form a broth
Remove the quails and rosemary from the pan
Let it cool down and flake
Put it back in the pan and reheat before serving
219 calories per serving
