Quails in Potacchio

• 8 quails
• 2 tablespoons extra-virgin olive oil
• 6 plum tomatoes, peeled, seeded and

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 cook