Stuff each quail with 4 Fabbri amarenas and brush each one with Fabbri amarena syrup. Finely chop half a red onion and cook it in 60g of butter and a drizzle of extra virgin olive oil. Add the quails and a teaspoon of Fabbri amarena syrup. Brown the quails on both sides. Add ½ liter of meat stock and season with salt. Cover the pan and leave to cook on a medium heat for about 30 – 40 minutes. Remove the lid for the last 5 minutes, pour ½ glass of dry white wine on top and let the sauce thicken. Serve the quailswarm whilst still slightly pink and season with ground black pepper. Decorate with a sprig of rosemary. You can serve them with polenta, roast potatoes or mushrooms.
Recipe by rubinia