Grilled Quails - extra-virgin olive oil

Method

• Lay each quail breast side down.
• Cut along one side of the backbone, then along the other side and remove the bone.
• Open out the bird and turn it over.
• Cut the wing and leg joints just enough to pull them a little apart, then press down hard with the palm of your hand to flatten the bird.
• Place the quails on a sheet of foil on an oven tray.
• Rub them with the olive oil and sprinkle with salt and pepper.
• Cook the birds under a preheated broiler for about 8 minutes, turning them over once.
• Serve sprinkled with the chopped parsley.