Quails Riganato

   From John Krontiras'

        Cookbook

Beloved Family Recipes™

Quails Riganato

A very easy, quick and Very inexpensive delicious dish

that can be enjoyed by the entire family and friends

whether you are a hunter or buy the quails at the local grocery store.

Riganato comes from the Greek word origanon, which means oregano.

Ingredients:

4-6 quails
1 cup extra virgin olive oil.
Juice of 4 lemons
6 garlic cloves sliced

salt, pepper
3 bay leaf  

¼ cup oregano
1 glass white wine

Preparation:

Wash the clean the quails. In a pot put the extra virgin olive oil, and put the chopped onions and lightly brown. Add the quails and brown on both sides. Watch for the quails not to stick at the bottom of the pot. Do so by continuously stir them. Add the garlic and add the rest of the oil. Add ½ a cup of hot water. Add the oregano and bay leaf and simmer for 20 minutes. Add the juice of all the lemons and ½ a glass of white wine.

Continue simmering for another 15 minutes and until the quails are soft.

Serve the quails and add the remaining sauce from the pot over them.

With a glass of white wine and seeping crusty bread in the sauce you have an incredible delicious taste. You can do the Ladorigani, with various types of meats. Particularly with pork will be another great taste.

A side dish of spaghetti, with some of the sauce over it, sprinkled with some grated Regiano Parmegiano cheese, makes this dish incredibly delicious and fulfilling!

Serves: 3-4

Noon Cooking - December 7, 2012