Stuffed quail risotto
Instructions
Clean the quails and fiammeggiatele.
Prepare a filling by FRY oil, butter, chopped onion and sliced bacon.
When the latter will become crispy remove remaining sauce and put the chicken livers and veal, chopped parsley, thyme, bay leaf, salt and pepper.
Simmer bathing with a glass of white wine.
Quails filled with this mixture and then put them into crispy pancetta.
Put them to cook in butter, they have been wetted with wine.
Aside from boiled rice and serve with quails, above which you will put their gravy.
Ingredients and dosing for 4 persons
- 4 quails
- 4 slices of pancetta
- Butter
- Olive oil
- 100 g of chicken livers
- 100 g of calf liver
- 1 onion
- Parsley
- Thyme
- Laurel
- Salt
- Pepper
- White wine
- 350 g of rice