How to cook roasted quails in a pan, recipe with bacon and vine leaves to be prepared quickly and easily following the indicated procedure, from the preparation of the quails to their cooking in the pan, to be served on roasted bread croutons.
Ingredients for 4 people
- 4 quails
- 4 slices of pan carré 2 cm high
- 4 vine leaves
- 4 slices of pancetta tesa
- 30 g of butter
- salt
Roast quail preparation in a pan with bacon
Remove the stalk and the hard part of the vine leaves, which must be fresh and healthy, then dry.
Gum the quails, flame them and wash them, then, after drying them, salt them enough.
Wrap them first in the vine leaves and then in the slices of bacon, then tie them with kitchen string.
Melt the butter in a pan, add the quails and brown them, evenly, on high heat for about fifteen minutes, turning them frequently.
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
After cooking, remove them from the pan and keep them warm.
In the same pan, at the bottom of the quail cooking, roast the slices of bread on both sides and arrange them on a hot prepared serving dish.
Remove the string, the vine leaves and the bacon from the quails, then arrange them on the toasted bread croutons and serve still hot.
