Quails are one of those dishes you have to try at least once in your life… And today we wanted to present a very simple recipe, roasted quails with mountain herbs, butter and fleur de sel 😀 .
Back to 1537, quails become very popular, when the Queen of England Jane Seymour, third wife of Henry VIII, while expecting their baby, used to eat so many of them… And the courtiers had to turn abroad to get sufficient supply for the Queen!
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Roasted quails with butter
- 8 quails
- fleur de sel
- 80 g of butter
- black pepper
Prepare and wash the quails. Insert some rosemary leaves, one of sage, a few thyme sprigs and hyssop into each of them..
Tie the legs of quails around the body with kitchen twine.
Gently melt the butter in a saucepan and brush your quails generously.
Sprinkle some fleur de sel and ground black pepper.
Arrange on a baking dish, cover with aluminum foil. Bake at 220 ° for 45 minutes, then remove the aluminum and continue cooking until the quails are golden. From time to time, remember to sprinkle the cooking liquid, to keep them soft and aromatic.
Serve garnishing the dish with a few hard-boiled quail egg.