Quails in Potacchio from Leaves from The Walnut Tree: Cooking of a Lifetime by Ann Taruschio and Fra
In a large frying pan, fry the quails in the olive oil until golden. Add the chopped tomatoes and continue frying them for a few minutes. Be careful not to let the tomatoes catch. Pour in the wine ...
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Ingredients
- 1½ glasses dry white wine
- 1½ glasses water
- 24 cloves garlic, unpeeled
- 2 sprigs rosemary
- 8 quails
- 6 plum tomatoes, peeled, seeded and chopped
- 2 tablespoons extra-virgin olive oil
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