Quaglie al forno

Yield: 4 servings

Measure Ingredient
8 Quails, about 4 oz apiece
8 slices Blanched bacon (or Italian-style pancetta)
3 tablespoons Butter
3 Fresh or dried sage leaves
Salt
Freshly ground black pepper
⅓ cup Dry white wine

PREHEAT OVEN TO 400F. Rinse quails and pat them dry with paper towels. Lay a round of pancetta over breast and thighs of each bird and tie securely with string. Melt butter in an oven-proof casserole just large enough to hold quails. Add sage leaves and quails. Brown them over medium heat 3-to-4 minutes on each side. Sprinkle with salt and pepper, and pour on the wine. Set casserole in oven and bake 20-to-25 minutes, until tender, turning quails once after 10 minutes.

Remove strings and serve in a heated dish.

TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK

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