Stuffed Quails
Boned quails stuffed with a savory kozunak-crumb filling of shallots, garlic, raisins and nuts, then roasted until golden. A recipe by Mariela Nordel.
Ingredients
| — | quails |
| — | kozunak (sweet bread) slices, for crumbs |
| — | butter |
| 1-2 | shallots, finely chopped |
| — | garlic, pressed |
| — | raisins |
| — | coarsely ground walnuts or pistachios |
| — | salt |
| — | ground white pepper |
| — | powdered cinnamon |
| — | fresh thyme leaves |
Instructions
Cut the bird along the backbone and clean out the cartilage and other small bones from inside. Grind a few slices of kozunak into crumbs. In a little butter saute 1-2 finely chopped shallots, then, stirring vigorously, add the crumbs, pressed garlic, raisins and coarsely ground walnuts or pistachios. Take off the heat and season with salt, ground white pepper, powdered cinnamon and the leaves of fresh thyme. Stuff the quails, but not too much - so they do not puff up unattractively. Pin the skin on the back and underneath with toothpicks so there are no openings anywhere. Brush the quails with butter, season with salt and roast for a few minutes until golden at 190 C in a preheated oven. After taking them out, let them rest a little and then slice them into pieces.