May 18, 2011
- 10 quails
- 1 pepper
- 1 big onion
- 6 stems of celery
- 6 medium-size carrots
- 2 garlic yolks
- 10 cloves
- pepper grains
- laurel leaves and rosemary
- oil and vinegar in the same quantity
- 1 bottle of Nascetta
Clean the quails with care, cut their backs and press them gently with the hands.
Cut all the vegetables in sticks.
Put a layer of vegetables in a pot (possibly steel), narrow and high, then some quails, then again a layer of vegetables, then quails, etc., the last layer being of vebetables.
Add the Nascette, the cloves, the pepper grains, the nutmeg, the laurel, the rosemary and finally the oil and the vinegar.
Put the pan on the fire and cook for fifteen minutes.
Let it cool and serve.
It can be preserved some days in the fridge.