Baked Quail: Beccafichi in Teglia

1. 1

   Preheat the broiler.

2. 2

   Clean out the quails, removing all the gizzards.

3. 3

   Divide the rosemary into 4 equal parts and pat 1 part rosemary into the inner cavity of each bird.

4. 4

   Slice the onions lengthwise so that each onion opens into large leaves.

5. 5

   If using wooden skewers, soak them in warm water for 30 minutes before skewering the ingredients.

6. 6

   Using 1 skewer per bird, skewer an onion leaf, 1 bay leaf, and 1 quail, taking care to skewer the bird directly through its inner cavity.

7. 7

   Add a second bay leaf and a second onion leaf.

8. 8

   Repeat with the remaining skewers.

9. 9

   Place the 4 quail skewers side by side in a well-greased baking pan.

10. 10

    Sprinkle the birds with salt and pepper and drizzle with the 1/4 cup of olive oil.

11. 11

    Place birds on lower rack and broil about 10 minutes or until legs are well done and the rest is a medium doneness.

* Per serving · 4 servings · Values may vary.

No additional tips available.