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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