Roasted Quails wrapped in Parma Ham and Sage

• 1

  For the Quails: Switch on the oven at 200°C; Massage olive oil over the Quails, season them with salt and pepper and stuff them with some sage leaves and a clove of garlic

• 2

  Wrap the Parma Ham around the Quails, place them on a baking tray and drizzle a little olive oil on top

• 3

  Place the baking tray in the oven for 25-30 minutes. If necessary, grill the quails for 2-3 minutes so the Parma Ham becomes crunchy

• 4

  For the Polenta: Put the Polenta, a pinch of salt and 1 litre of water in a pan and heat, stirring, until thickened and cooked.

• 5

  Stir in some Olive oil and the grated Parmigiano-Reggiano cheese and serve hot with the Quails

• 
  

  It’s ready!

Discover it NUITS-SAINT-GEORGES

Served with a Red Bourgogne like Nuits-Saint-Georges.

Tasting tip

Discover the aromas of NUITS-SAINT-GEORGES