8 quails |
8 slices of bacon |
|
100 g ham |
Extra-virgin olive oil |
|
100 g spinach |
1 glass balsamic vinegar |
|
1 onion |
SALT, PEPPER |
|
1 egg |
NUTMEG |
Preparation:
Wash and boil the
spinach, then drain them well. Leave to cool.
Finely chop the ham,
spinach and onion. Put them in a shallow dish, add the egg and nutmeg and
season to taste with salt and pepper. Mix well.
Clean the quails and
stuff them with the mixture. Roll each quail with a slice of bacon and use a
toothpick to seal. Heat the oil in a large frying pan and brown the quails
for about 20 minutes.
Sprinkle now and
then with balsamic vinegar. Serve immediately with some polenta.
