| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | Poultry, Italian | 4 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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