Gypsy quails with peppers and potatoes 

Baked quails with potatoes are a good and tasty second course that is prepared in a short time and then the oven takes care of it. Despite being part of the game, quail does not need marinating. Few are the young people who love to eat something where there are many bones to remove and only for this reason I would say that it is a second course more suitable for adults. I usually add small potatoes because they cook well at the same time. Baked quails are a second course accompanied strictly with potatoes and aromas. 

When it's time for peppers, fried with potatoes and quails it is a pleasure that is difficult to give up, accompanied by a good red wine. Quails are a second course of meat rich in taste. A recipe that contains the winter flavors to give a warm hug to every bite. Elegant and tasty, this dish is great for a dinner with friends. Quail is associated with haute cuisine, as a dish for special occasions. Cooking it is quick and easy, thanks also to the tenderness of the meat. Quail meat is also perfect because it is delicate, rich in protein and easily digestible.  Dish of substance and soft colors, warm scents and wild weaves. Let's try to play with this week's paired wine.

Nebbiolo Giaculin 2018, Giovanni Rocca, Monforte d'Alba, Piedmont

Rocca Giovanni’s winery consists of 22 hectares of vineyards located in the municipality of Monforte d'Alba Piedmont, a small village which is part of the eleven communes of Barolo of ancient origin which owes its fame to its beauty as well as its great wines. For three generations, the Rocca family has cultivated their estate with care, passion and authenticity.

Tasting notes

A classily produced Nebbiolo, a long-lived wine with a garnet red color and orange reflections. The aroma is very intense, fruity with regal notes of cherries, prunes and violets. The taste is fully harmonic and pleasantly round tannin. Very well balanced and food friendly.

INGREDIENTS 

10 quail breasts, 10 quail legs

Peppers and potatoes

10 small boiled potatoes

10 mini peppers-cut in half

30 g butter

Extra virgin olive oil with basil

vegetable broth with pink salt with spices

vegetable sauce

250 g Dip Barbecue Sauce 

50 ml peanut oil

hot pepper rings

Fresh thyme

 

PREPARATION

Marinate the quail breasts and thighs with peanut oil, and grill them keeping the meat well juicy. Roast the potatoes together with the mini-peppers in olive oil. Then season with butter and vegetable broth with pink salt. Combine all the ingredients by mixing them well.