Stewed quail with salo

Submitted by enr on 10 Sep 2010
4 quail
200 g smoked bacon or salo
1 cup white wine
1/2 lemon
2 tbsp tomato paste
1/2 cup olive oil
2-3 tbsp flour
salt, allspice, bay leaf, pepper
4 celery leaves
Quail cleaned and washed. In the abdominal cavity is placed on a sheet celery. Leave in the refrigerator in a covered container for a day or two. Add salt and wrapped with a thin slice of salo, tied with twine (stomach can put a piece of salo) and fry on all sides in olive oil. Pour a cup of hot water or broth and add the tomato paste and spices. Stew for about half an hour on low heat, then add the wine. Ready quail are removed, exempt from the string and make the rest salo, cut in small pieces. Quails are served in two portion, pour the sauce and garnish with lemon slices and fried potatoes.
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10 Sep 2010