Pickled quail

Pickled quail

1. Tie the quail so that they do not open and have a nice shape. Salt and set aside.
2. Peel the onions and cut them into rings. Peel and wash the carrots and cut them into thick wheels.
3. Put the extra virgin olive oil Corona de Baena in a frying pan and fry some whole garlic, unpeeled and cut lengthwise. Once browned, remove and set aside.
4. In the same oil, brown the quail on all sides and put them in a casserole dish. Add the fried garlic that we have reserved.
5. In the remaining oil, make the onions dizzy, without browning. When they are transparent, add the carrots, stir a few times and add the wine, vinegar, and water. Season with salt, pepper, and the rest of the aromatic herbs except the cornet. Let everything cook together for about ten minutes.
6. Pour the contents of the pan over the quails that we have in the casserole with the garlic and boil over medium heat for three-quarters of an hour or until tender. When the last five minutes of boiling are missing. Add a cayenne turbinate.
7. Cover and leave to marinate in its sauce for a day. Before serving, remove the cayenne.
8. They keep well for several days.

Recipe from the book El recetario de Baena. The traditional olive oil cuisine of María Victoria Ruiz de Prado. ISBN: 978-84-616-4514-5