Rinse and dry the quails. Peel garlic. Cut a quarter of the cloves into slices and put aside, press the rest through the press and rub the quails with it.
Blanch (scald) tomatoes with boiling hot water, rinse, skin, seed and dice. Rinse, clean and chop the celery. Peel and dice onions.
Heat half of the oil and sauté onions, garlic and celery. Add tomatoes, red wine and rosemary and stew for half an hour with the lid closed.
Heat the remaining oil and roast the quails in it until brown all over. In
preheated oven for another 20 minutes.
Heat the olives in the stewed tomatoes and season with salt and pepper. Season the quails with salt and pepper and arrange on the vegetables. Garnish with rosemary and celery greens.
E-kitchen stove: degree: 200
Gas: Level: 3
Our tip: Use high-quality red wine for an especially fine taste!
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