Roast quail in grape leaves

2_09364 QUAILS ROASTED IN VINE LEAVES INGREDIENTS for 4 PEOPLE 4 quail, 4 sprigs Rosemary, 2 tablespoons olive oil 4 teaspoons balsamic vinegar, 2 teaspoons brown sugar, salt, 4 large vine leaves.

Wash and clean the quails.

Put a sprig of Rosemary in every quail and salt them.

Preheat oven to 180° c heat the olive oil in a saucepan without handles and doratevi quails.

Sprayed with vinegar and sprinkle brown sugar: simmer for a few minutes.

Cook a few seconds the vine leaves in plenty of boiling water.

Drain with a slotted spoon and stendetele on the countertop.

Then wrap each quail with a vine leaves.

Arrange the quail in a porcelain baking dish and bake for 25 minutes.

When cooked, let it sit a few minutes quail, then serve immediately.