- 8 quails
- 3 tablespoons sunflower or vegetable oil
- 5-6 tablespoons butter
- Salt and pepper
- 3 inches fresh ginger root, or to taste, grated, or crushed in a garlic press to extract the juice
- 3 cloves garlic, crushed
- 1 pound large seedless white grapes, washed and drained
- In a large skillet, heat 1 tablespoon of the oil with the butter. Put in the quails and saute briskly over medium heat for about 8 minutes, turning to brown them lightly all over, and adding salt, pepper, and ginger. Add the garlic, and cook moments more, until the aroma rises, then take off the heat.
- Put the grapes with the remaining oil in a saucepan. Sprinkle with a little salt, and cook, with the lid on, over low heat for about 20 minutes, or until the grapes are soft, stirring occasionally. Add them to the quails in the frying pan and cook for about 10 minutes, or until the quails are done to your liking.
- Serve hot.