Granma Anna's stuffed quails with juniper berries

Another calm week is passed in the peace of the silent Val d’Orcia, and another recipe is ready to be shared with you!
I selected one of my very favorite family recipes, even if I haven't prepared it for a very long time: Grandma Anna’s stuffed quails with juniper berries.
You must know that I never met my grandmother, but my dad used to prepare this dish, always remembering the author of the recipe, and since yesterday was Vittorio’s 74th birthday, I thought to honour the family tradition, preparing this long beloved delicacy!

I’m so frustrated by the reduced choice of the market today! It seems that chicken, pork and beef are the only options for a meat dish, but I think it’s healthier and more sustainable to differentiate the kind of meat that is consumed and bred. Quails have a delicious, mild and juicy meat, and despite their size, they are easy to prepare and to eat. Usually butchers take care of cleaning them, removing innards, head and feet, but just in case, it is better to specify it when ordering.

I love meat, I really like to cook it and eat it, but I also try to limit the consumption to 1 or 2 times a week, because I really believe intensive farming and breeding are one of nowadays worst diseases. However, I’m firmly supporting sustainable breeding, small farms and local producers, as I think a good farming practice must include animals in its virtuous circle.

I hope with this recipe to pique your curiosity to try a different kind of meat!

Stuffed Quails with juniper berries

Remove carefully all the remaining feathers from the quails.

Soak the stale bread in the milk , and then squeeze it. In a bowl mix the ground beef, the bread, one egg, the juniper berries, the grated Parmigiano and season with salt and pepper.

Stuff the birds with this mixture, being careful not to rip the skin while pushing the filling until the end.

Put 2 or 3 slices of pancetta around each quail to protect the breast from burning and cook in a preheated oven at 170° C for 25 minutes. Once cooked you can half the quails to serve them: it’s easier to eat them and niceer to present. You can accompany them with boiled greens, mashed potatoes or, as my mum does, with apple purèe.

We hope these recipes with light up your mood, and will bring some memories of your stay in Tuscany to your homes!

A big hug from the hills and BUON APPETITO