Description:

This recipe combines the flavors of quail and flavorful Cinta Senese or Mora Romagnola pork, resulting in a delicious and unique dish. Enjoy your stuffed quails with the rich and savory flavors from the oven-baked pork filling.

Ingredients:

- 4 quails
- 200 grams of Cinta Senese or Mora Romagnola oven-baked pork (finely minced)
- 1 small onion (finely chopped)
- 2 cloves of garlic (minced)
- 2 tablespoons of fresh parsley (chopped)
- 50 grams of breadcrumbs
- 1 egg
- Salt and pepper to taste
- 2 tablespoons of olive oil
- 200 ml of chicken or vegetable broth
- 100 ml of white wine 
 

 
 
 
 


Instructions:

1. Preheat your oven to 180°C.

2. In a mixing bowl, combine the minced pork, chopped onion, minced garlic, parsley, breadcrumbs, egg, salt, and pepper. Mix well until all the ingredients are evenly incorporated.

3. Carefully stuff each quail with the pork mixture. Be sure to fill them without overstuffing to allow the meat to cook evenly. Use toothpicks or kitchen twine to secure the opening.

4. Heat the olive oil in an oven-safe skillet or roasting pan over medium heat. Once hot, add the stuffed quails and sear them on all sides until browned. This should take about 2-3 minutes per side.

5. Remove the quails from the skillet and set them aside. Deglaze the skillet with white wine, scraping up any browned bits from the bottom of the pan.

6. Return the quails to the skillet and add the chicken or vegetable broth. Cover the skillet with a lid or foil and transfer it to the preheated oven.

7. Bake the quails for approximately 30-35 minutes, or until they are cooked through and tender. You can baste them with the juices from the pan a couple of times during cooking to keep them moist.

8. Once cooked, remove the quails from the oven and let them rest for a few minutes. Remove the toothpicks or kitchen twine before serving.

9. Serve the quails with your choice of side dishes, such as roasted vegetables, mashed potatoes, or a fresh salad.