How to make sweet and sour roasted quail with spinach, an original and tasty recipe, which is made by sprinkling the bird with herbal salt, before cooking it on a cast iron plate.
Ingredients for 4 people
- 4 quails
- herbal salt for meat
For spinach
- 1 bunch of fresh spinach
- 1 clove of garlic
- 3 tablespoons of extra virgin olive oil
- 1 glass of Vin Santo
- 1 tablespoon of pine nuts
- 1 tablespoon of raisins
- 1 teaspoon of white vinegar
Recommended readings- Fried veal meatballs with potatoes, bacon and walnuts
- Wild boar in salami with olives and tomatoes
- Veal belly cooked at low temperature
- Tender veal stew
- Chicken breast with almonds
- a pinch of sugar
- salt and pepper
How to prepare the sweet and sour grilled quail
After thoroughly cleaning the quails, divide each into 3 parts; the chest and 2 thighs, eliminating waste.
Sprinkle the meat with the herb salt and put it in the refrigerator.
Clean and wash the spinach in cold water.
Soak the raisins in Vin Santo and then squeeze them.
In a saucepan, brown with the extra virgin olive oil, the crushed garlic clove, the pine nuts, a pinch of sugar and the raisins.
Add the spinach, sauté for 2 minutes, then blend with the vinegar, evaporate well and adjust with salt and pepper.
Roast the quails on a cast iron plate and serve them on the sweet and sour spinach.
