In a large frying pan, fry the quails in the olive oil until golden. Add the chopped tomatoes and continue frying them for a few minutes. Be careful not to let the tomatoes catch.
Pour in the wine and water, add the unpeeled garlic and rosemary. If a light flavour of rosemary is preferred, the rosemary can be removed after 5 minutes. Cook the quails for 20 minutes or until they are cooked. The sauce should be well reduced.
Serve the quails with the sauce poured over and the garlic cloves. To eat the garlic, press the garlic cloves with the back of a fork and the flesh will easily come out of the skin. Less delicately, there is nothing nicer than picking them up and squeezing the succulent flesh into one’s mouth … finger bowls are an absolute must!
In potacchio is a style of cooking peculiar to the Marche region; the word comes from the French word potage. This method can also be used for chicken, rabbit or lamb (cut into quail-sized pieces). For lamb and rabbit omit the tomatoes.