Serves 6: 6 quails, rosemary, sage, dry white wine, salt and pepper, Moletto Extra-virgin olive oil Integrale.
To prepare: Clean the quails. Season with salt and pepper both externally and internally. Introduce a sprig of rosemary into the stomach. Externally between the wings place a sage leaf that is fixed by tying it with kitchen twine. Also tie the thighs.
Place the quails side by side in an oven pan with the extra virgin olive oil. Brown over a midium- high flame until it takes on color. Sprinkle with a glass of dry white wine. Then put the pan in a pre-heated oven and continue cooking until the quails have reached a golden color, being careful not to dry out the meat. Serve with polenta.
Recommended wine:
Merlot Doc Piave