Title: Quaglie Al Forno
Categories: Italian Poultry
Yield: 4 Servings

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.

TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK

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