Quail in Saperavi

Cook parsley sauce: place in a blender parsley, walnuts,one garlic clove, pie nuts, and grated kalti. Whisk well. Transfer to a small bowl and pour with lemon juice and olive oil. Boil quail eggs. Remove the egg-white.

Place a pan on a high heat. Sprinkle it with a salt and fry quail on olive oil along with grated garlic. Pour a bit wine every 3 minutes. When quail will be ready, spread it with the butter.

Fry mushrooms on another pan along with the garlic.

Pour the sauce on a plate. Top it with quail. Place mushrooms and eggs on a side. Serve with red berries and radish.