Quaglie Al Forno
- 8 Quails, about 4 oz apiece
- 8 sl Blanched bacon
- -(or Italian-style pancetta)
- 3 tb Butter
- 3 Fresh or dried sage leaves
- Salt
- Freshly ground black pepper
- 1/3 c 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.
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.
