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Farmhouse quailsServes 4:8 quails, 100 g / 3.5 oz ham, 100 g / 3.5 oz spinach, 1 onion, 1 egg, salt, pepper, nutmeg, 8 thin slices Speck Alto Adige PGI, olive oil, 1 glass red wine. Finely chop ham, spinach and onion, mix with egg, pepper and nutmeg. Stuff clean quails with this mixture. Wrap each bird in a slice of Speck and secure with a toothpick. Fry the quails in boiling hot oil – turning often - and gradually adding the red wine during cooking - about 20 minutes. Serve quails with polenta.
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