(Quails with cherries - Our recipe)

Time: preparation: 20 minutes ........ cooking: 40 minutes 4 quails 4 tablespoons dried chives 400 g (14 oz) cherries 100 ml (4 fl oz - 1/2 C) cherry liqueur 2 tablespoons sugar 8 tablespoons extra virgin olive oil Salt easy recipe

  Spoon measures are American spoons, that is standard cook's measuring spoons used in USA.
  The best plan is to regard 2 American teaspoons or tablespoons as 1 English teaspoon or tablespoon (eating spoons)

Wash and stone cherries.
Prepare quails. If they are not bought oven-ready, you have to pluck, draw, clean and singe them. Put a pinch of salt in the stomach cavity of every fowl. Put olive oil, chives and quails in a large saucepan and brown the fowls all over. Add the quantity of cherry liqueur and let it evaporate partially over a medium heat. Pour in about 200 ml (7 fl oz - 1C) warm water and season with salt. Bring to the boil, lower the flame and cook, half-covered, for 20-25 minutes. At this point add stoned cherries and keep on cooking until the sauce thickens; one minute before the end, add the sugar and stir.
Serve hot.

What's the right wine?
Our suggestion is: Prosecco di Conegliano Valdobbiadene Cartizze (sparkling wine from Veneto)

If you want to combine this dish with other ones for a complete menu,
consult our "Members-only Area".