| 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
A Message from our Provider:
“The best mathematical equation I have ever seen: 1 cross + 3 nails = 4 given.”