Ingredients:
- 12 quails,
- 300 g sausage,
- 200 g Radicchio cream (COD. 03205),
- 50 g Walnuts cream (COD. 03214),
- 12 bacon slices,
- q.s. “Aromi per Grill” spices mixture (COD. 02102),
- q.s. breadcrumbs.

1. Clean out the quails and remove the eventual remaining feathers using a flame. Wash and dry the quails and salt them lightly inside and outside.
2. Peel a sausage, breack it into small pieces and put it in a bowl. Add the Radicchio cream, the walnuts cream, a pinch of “Aromi per grill” spices mixture and some breadcrumbs.
3. Fill the quails with the mixture and lock the hole with a toothpick.
4. Wrap each quails’ breasts with a thickly cut bacon slice and tie the quail paws with a twine. 
5. Arrange them on a tray and garnish it with salad.
   
   Cooking Times:
   Bake them in the oven for 1 hour at 180°C.