Quail with prosciutto and homemade ham baked

Quail with prosciutto and homemade ham in the oven

I propose a delicious and elegant recipe, perfect for a special dinner or occasion: quail with prosciutto and homemade ham in the oven. This dish is not only savory but also a true feast for the eyes, with flavors harmoniously blending to provide you with an unforgettable culinary experience.

Preparation time: 20 minutes
Baking time: 1 hour
Total time: 1 hour and 20 minutes
Number of servings: 7

Necessary ingredients:
- 14 quails (approximately 400g each)
- 7 slices of prosciutto
- 7 slices of homemade ham
- 150g butter (preferably from the countryside)
- 50 ml white wine
- Juice of 1/2 lemon
- Juice of 1/2 orange
- 2 lemons (one for stuffing, one for decoration)
- 5-6 garlic cloves
- Greens: rosemary, thyme, oregano (to taste)
- Salt and pepper, to taste

Recipe history:
Today's dish has deep roots in culinary tradition, being appreciated in various cultures as a symbol of refinement and hospitality. Quails, as an ingredient, are often associated with festive meals, and the combination with prosciutto and ham adds a burst of flavor, transforming every bite into an explosion of taste.

Step by step in preparing the quails:

1. Preparing the quails: Start by thoroughly cleaning the quails. It is essential to remove any traces of feathers or impurities. Then, wash them under cold running water and gently pat them dry with absorbent paper towels to remove excess water.

2. Preparing the seasoning mix: In a small bowl, mix the melted butter (but not hot) with the lemon and orange juice. Add finely chopped greens (rosemary, thyme, and oregano), salt, and pepper. This mixture will impart an intense flavor and help tenderize the meat.

3. Seasoning the quails: Brush the quails with the flavored butter mixture both on the outside and inside, emphasizing the breast, where the thin skin will absorb the flavors. Here, stuff a slice of lemon into each quail for an added freshness.

4. Wrapping the quails: Wrap each quail with a slice of prosciutto or homemade ham. These not only add a delicious taste but also protect the meat during baking, keeping it juicy. Use toothpicks to secure them, piercing through the thighs and then through the breast so that the slices stay tightly around the meat.

5. Assembling in the tray: Place the quails in a buttered tray. Add the white wine and the whole garlic cloves (without peeling them) to create a flavorful sauce. If desired, you can also add some extra greens for added flavor.

6. Baking in the oven: Cover the tray with aluminum foil and place it in the preheated oven at 200 degrees Celsius. Let the quails bake for 30 minutes. Then, remove the foil and let them continue baking for another 30 minutes until they become golden and crispy.

7. Serving: After the quails are cooked, take them out of the oven and let them rest for a few minutes before serving. This step is important as it allows the juices to redistribute within the meat. You can serve them alongside a side of grilled vegetables or a buttery mashed potato, which will perfectly complement this refined dish.

Practical tips:
- Make sure the butter is at room temperature to mix easily with the lemon and orange juice.
- If you don't have prosciutto, you can use bacon or even smoked chicken breast for a more accessible version.
- Experiment with different herbs and spices, adapting the recipe to your personal preferences.

Nutritional benefits:
Quails are an excellent source of lean protein, being low in fat. Additionally, quail meat is rich in B vitamins, iron, and phosphorus, contributing to the health of the nervous system and metabolism.

Frequently asked questions:
- Can I use frozen quails? Yes, frozen quails can be used, but make sure they are completely thawed and well drained before cooking.
- What wine is best for this recipe? Choose a dry white wine, such as Sauvignon Blanc or Chardonnay, which will pair wonderfully with the delicate flavors of the quails.
- Can I prepare the recipe in advance? You can prepare the quails a day ahead, covering them with aluminum foil in the refrigerator. The next day, take them out 30 minutes before placing them in the oven to reach room temperature.

For a complete culinary experience, you can accompany this dish with a dry white wine or fresh lemonade, and for dessert, I recommend a seasonal fruit tart or a chocolate mousse.

I hope this recipe for quail with prosciutto and homemade ham in the oven brings you joy and satisfaction in the kitchen. Enjoy your meal!