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Orzotto with the quail

Difficulty: Easy Doses: for 4 people

For the quail:

2 quails already cleaned,

50 g of butter,

1 onion,

1 clove of garlic,

aromatic herbs (sage, rosemary and parsley),

1 glass of white wine,



For the orzotto:

280 g pearl barley,

1 apple,

½ onion,

50 g of butter,

2 tablespoons dry white wine,

100 g of grated old-fashioned Latteria cheese,




In Friuli Venezia Giulia a particular quality of barley, called pearl barley, is cooked in the same way as rice, even with longer times, to obtain orzotto. In this recipe it is paired with the quails considered among the noblest and most sought after galliformi, tasty and digestible meat, despite the hunters consider it a fallback prey.

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