C o d e r n a s a d a The With Farofa

C o d e r n a s a d a   The  With  Farofa
Ingredients:
20 quail clean
Seasonings:
½ cup oil1 cup oregano1 cup dry white wine or rice vinegarl bunch parsley and chives integers1 cup (cup) (tsp) onion coarsely chopped6 cloves garlic, chopped, coredsalt and pepper to taste3 branches and 3 whole basil mint twigs
How to Prepare:
After clean the quail, birds wash under running water, dry in a paper towel or clean cloth.Season with oil, salt, garlic, white wine, oregano, onion, parsley and chives and mint majericão.Leave for 4-6 hours in the seasoning inside the refrigerator, turning occasionally.Then take quails seasoning, place the quail on a spit to roast on grill, put 60 cm above the coals, turning several times, once to bake evenly.The skewer is placed from the neck to the curanchim.Curanchim is the end of the backbone of the poultry.
 * You can roast the quail in the oven topped with bacon and then with aluminum foil. *
Garnish:
Farofa simple:
½ cup of oil2 cups cornmeal orhalf and half the corn cassava flourl cup (tea) of chopped green olivesl cup (tea) of chopped parsleyl grated onion50 grs. of chopped bacon100 grs. sausage cooked and milled, or kids baked chicken and groundsalt and pepper to taste.4 boiled eggs and chopped fine niggling, stirred fried or raw.
How to Prepare:
Fry the bacon in the oil with the sausage then add the onion leaving wilt, add the flour, boiled eggs, olives parsley, salt and pepper
Place the quail roasted in a clay dish
The crumbly serve separate
Accompanying salad of watercress, arugula, endive.Option-II: grated or shredded cucumbers and radishes whole, cut a cross in the stem.III-option:You can serve with coleslaw and onion thinly sliced ​​into rings
Accompanying small potatoes cooked with, le oil over cheese, and parsley.
Accompanies the breaded fried banana.