2 tablespoons of smoked bacon or pancetta, finely chopped
2 tablespoons of olive oil
8 quails (1.3 kg)
1 teaspoon of salt
a pinch of black pepper
3/4 cup of dry red wine (180 ml)
1 cup of mint leaves
2 tablespoons of smoked bacon or pancetta, finely chopped
2 tablespoons of olive oil
8 quails (1.3 kg)
1 teaspoon of salt
a pinch of black pepper
3/4 cup of dry red wine (180 ml)
1 cup of mint leaves
In a large skillet, over high heat, lightly brown the smoked bacon or pancetta in olive oil, stirring occasionally for about 3 minutes
Add the quails and cook, turning them occasionally, until they are golden brown (approximately 20 minutes)
Season with salt and black pepper and cook, adding the red wine gradually, until the quails are tender (about 10 minutes)
Reduce heat to low, add the mint leaves, stir well, and cook for about 2 minutes
Transfer to a serving dish and serve immediately
350 calories per serving
A fruit-forward and full-bodied red wine, such as Etchart Cafayete Cabernet Sauvignon 96 from Argentina ($16.50) or Cannonau di Sardegna Lillove 96 from Italy ($19.80)
