Meat dishes
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Roasted Quails wrapped in Parma Ham and Sage

Roasted Quails wrapped in Parma Ham and Sage, with a Parmigiano-Reggiano cheese Polenta
  • 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!

The perfect




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

Tasting tip

Discover the aromas of NUITS-SAINT-GEORGES

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{climat Vignoble Bourgogne Patrimoine Mondial}