Quail filled with ham and Asiago, served with Gorgonzola and pear sauce.

Serves 6

For the quails:
6 quails
250g Asiago cheese in cubes
250g Ham in cubes
100g bread crumbs
Salt & Pepper
Olive oil

For the sauce:
2 pears in cubes
1 shot of brandy/cognac or whiskey
1 cup whole milk
1 tbsp flour
1 chopped shallot
150g Gorgonzola
2 tbsp butter
Salt & Pepper

Clean and wash the quails, season them with salt & Pepper. Fill them with the ham, cheese and parsley. Tie the quail legs, rub the quails with olive oil and bake for 30 minutes in 180C/350F.

For the sauce:
Sauce the shallot with the butter, add the pears and flambé with the brandy. Add the milk mixed with the flour, the gorgonzola and the nutmeg. Cook until is thick. Add salt and pepper just if necessary.