Quails with myrtle
Description
Sardinian cuisine also features many traditional recipes based on game; quail with myrtle falls into this category, even though it’s now mostly farmed. This special preparation involves boiling the quail and then wrapping it in myrtle leaves for a whole day: the result is a meat-based main course bursting with flavor and aroma.
Here is the recipe for quail with myrtle.
Ingredients
to recalculate the ingredient amounts
- Quails 8
- Myrtle branches q.b.
- Salt q.b.
Instructions
- 1 Preparing quail with myrtle isn't difficult, just very time-consuming. Ask your butcher to prepare some ready-to-cook quails, removing feathers and giblets, and place a sprig of myrtle inside each one.
- 2 Place a pot of salted water and a sprig of myrtle in it and bring to a boil. Once the water boils, add the quails and cook for about 30 minutes.
- 3 Meanwhile, cover a clean tea towel with myrtle branches. Once the quails are cooked, drain them, sprinkle with salt, and place them on the towel.
- 4 Cover the quails with more myrtle branches, close the cloth, and refrigerate for at least a day. Myrtle-flavored quails should be served cold.
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