Roman Quails recipe

Today we are going to feast on tasting "Cailles à la Romaine" with an excellent Chateau de Roquebrune 2005.



For 4 persons you need:

1 bundle of new spring onions
100 gr of coarsely chopped bacon
40 gr of butter
2 soup spoon of ground nut oil
4 quails cleaned
500 gr of garden peas
1 pinch of sugar, salt and pepper.



Peel and mince new spring onions.

Preheat oven to 200°C

In a cooker, heat 20 gr of butter with oil, then brown onions with lardons.

Brown the quails on every side. Drain them.
Throw away fat from the cooker and fill it with the butter left, onions and lardons. Add peas (with the tin juice), a pinch of salt, a pinch of sugar, a pinch of pepper and let it simmer 20 minutes.

Add quails, cover and cook 20 minutes.


Serve with Chateau de Roquebrune 2005.



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