Photo Award
Looking for purity

Quails Saltimbocca, perfect with a glass of Amarone Classico della Valpolicella from Gerardo Cesari.

quails (2 per person)
bay leaves
extra virgin olive oil
San Daniele (raw) ham
Lentils that have already been boiled and braised

Cut open the quails and marinate them for 24 hours in the milk with the bay leaves, sage and garlic.
Remove them from the marinade, put them in an ovenproof dish with some extra virgin olive oil and roast them in the oven.
When they are almost cooked, heat up a frying pan and sear the San Daniele ham until it is crispy. Serve, putting the braised lentils on the plate first and laying the quails on top, alternating with pieces of crispy ham.