Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 8 x quails cleaned, and
- Â Â glove-boned
- 1 c. Balsamic-Honey Marinade (see below)
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 8 slc prosciutto
- 4 Tbsp. extra-virgin extra virgin olive oil
- 1 c. dry red wine
- 8 x artichokes tough outer leaves
- Â Â and choke removed, cut into wedges
- Â Â and held in acidulated water
- 2 x garlic cloves crushed flat
- 1/2 c. balsamic vinegar
- 1/2 c. extra-virgin extra virgin olive oil
- 2 Tbsp. fresh thyme leaves
- 2 Tbsp. honey
- 1 Tbsp. black peppercorns
Direcciones
- Balsamic-Honey Marinade: In a bowl large sufficient to hold both the marinade and the quail, mix all the ingredients together. (Makes 1 c.)
- Marinate quail in marinade for 1 to 2 hrs.
- Season each quail inside and out with salt and pepper and wrap each one in a slice of prosciutto, securing with toothpicks.
- In a 14- to 16-inch saute/fry pan, heat the extra virgin olive oil over high heat till almost smoking. Add in the quails, a few at a time, and brown over high heat, adding some of the wine with each batch of quails.
- When the last batch is browned, return all to the pan and add in the artichokes and garlic. Add in more wine if necessary to maintain moisture in the pan, and cook, covered till the quails and artichokes are tender.
- This recipe yields 4 servings.
.jpg "Sparkle arándano frambuesa (sin alcohol)"){kind=small}
