Quail Stuffed With Pineapple

Preparation:

Preparation: Sprinkle the quails inside and out with salt and freshly ground pepper. Prepare the filling: cut the pork into cubes and put it in the blender jar. Add the peeled shallot, the peeled garlic, a pinch of salt, a pinch of cayenne pepper, an egg yolk, two tablespoons of broth and the Cognac, then operate the appliance until you obtain a homogeneous mixture. Use the latter to stuff the quails, then sew up the opening of the birds with kitchen string. Peel the pineapple, remove the core and cut the pulp into small pieces. Peel and finely chop the shallots and garlic clove; remove the seeds and the internal white membranes from the pepper and chop it too. Peel the ginger and cut it into slices. Heat the olive oil in a large frying pan, brown the shallots, garlic, chilli pepper and ginger over moderate heat for 3-4 minutes, then add the pineapple. Mix, add salt and arrange the stuffed quails in the bowl. Bake in the preheated oven (200 degrees) for 25 minutes, wetting the quails from time to time with the cooking juices. At the end, sprinkle the preparation with the chopped parsley and serve with boiled rice.