Quails in port sauce

Quails in port sauce
Quails in port sauce 5 1 Stefano Moraschini


2_09387 QUAIL IN PORT SAUCE INGREDIENTS for 4 PEOPLE, 4 quail already 150 g of bacon in thin slices, 2 dl chicken stock, 2 dl of fresh cream, a glass and 1/2 of Porto, salt, pepper.

Preheat oven to 220°, salted and peppered the quails and bardatele with the slices of bacon.

Place in a lightly buttered baking dish and 15-20 infornatele minutes in an oven already warm.

Turn them often during cooking and regularly cover with the broth that will form.

When cooked, remove the Pan from the quail and keep them aside to warm.

Remove the fat from the cooking of quails and deglaze with the chicken broth.

Then add the cream and let reduce to moderate flame.

Add the port and let reduce for a few minutes (possibly bind them with a tablespoon of flour).

Transfer some to a serving dish, nappate with the port sauce and serve accompanied with potatoes.


Quails in port sauce


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