Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK

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