Fried quails with grapes

Course Entree poultry
Cuisine Italian
Servings 4 pax


  • 4 pcs kwartels
  • 4 slices Pancetta
  • 40 g Boter
  • 2 el extra vergine olive oil
  • 6 leaves sage
  • 150 g witte druiven
  • 200 ml Marsala
  • 100 ml Kippenbouillon


  • Preheat the oven to 180 ° C.
  • Rinse the quails inside and out and clean and pat dry. Sprinkle salt and pepper in the belly and on the outside. Wrap each quail in a pancetta slice and wrap a piece of kitchen string around it to secure it.
  • Melt the butter with the olive foil in a frying pan. Put the sage in the pan. Roast the quail over high heat until they have a nice golden brown color. Remove from pan and put in a baking dish. Add half of the grapes. Deglaze the pan with the marsala and broth.
  • Pour the contents of the pan over the quails, cover with aluminum foil and put the dish in the oven for 20 minutes. Add the remaining grapes for the last 5 minutes.
  • Remove the dish from the oven. Pour the broth into a pan. If necessary, boil it a little and season with salt and pepper.
  • Let the quails loosely covered with aluminum foil in a warm place for 5 minutes. Bake the crostini in a little butter until golden brown.
  • Cut the quail in half. Place a crostino on each plate, two quarters and some grapes. Pour the sauce over it.
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