Ingredients
For two:
- 4 quails
- 2 small onions
- 180 g fresh porcini mushrooms
- 200 ml red wine
- 300 ml water
- 1 sprig parsley
- sugar
- salt
- 1 tbsp cornstarch
- 1 laurel leaf
- 50 ml oil
Preparation
Clean, wash, and salt the quail. Put some oil, finely chopped onions, fresh porcini mushrooms, and laurel in a pot.
Cut the quail lengthwise in half, add it to the pot, and let simmer. Simmer for about 15 minutes, then remove the quail, and put it in a warm place.
Add a pinch of sugar and the cornstarch to the pot and cover with wine and water. When the sauce thickens, return the quail to the pot and simmer for another 20-30 minutes.
Serving
Serve in a deep dish with homemade gnocchi or homemade Krk-style macaroni pasta.
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